Recipe Tip: Swiss Classic: Zurich-style veal - Falstaff

Instructions

1. Step 1

   Rinse the parsley and shake dry, pluck off the leaves and chop. Peel, halve and finely dice the onion.

2. Step 2

   Wipe mushrooms with kitchen paper to remove end residues (do not wash), and cut off dry stem ends.

3. Step 3

   Cut the mushrooms into 3 to 5mm thick slices - not too thin, then less water will escape later during frying and the mushrooms will retain more bite.

4. Step 4

   Cut the meat across the grain into thin slices. The thinner the slices, the more tender the finished meat will be. A thickness of 3 to 4mm is perfect.

5. Step 5

   Then cut the slices of meat into strips the width of a finger. It will be cooked in batches.

6. Step 6

   Heat a large, heavy pan on high heat. Put in 1 tablespoon of clarified butter and let it melt.

7. Step 7

   Fry a third of the meat in it over a high heat for 3 to 4 minutes until light brown - do not move or add salt for the first 2 minutes.

8. Step 8

   After these first 2 minutes, dust the meat with a little flour, toss or stir once and continue frying until cooked. Then slide the meat into a shallow bowl.

9. Step 9

   Wipe out the pan not too thoroughly with kitchen paper, heat again and fry the second portion of meat with 1 tablespoon of clarified butter. And finally the third portion with the remaining butter.

10. Step 10

    Add the onion and mushrooms to the empty pan and fry over a high heat for 2 minutes until light brown.

11. Step 11

    Season with salt and pepper, deglaze with white wine and reduce by half.

12. Step 12

    Add the cream and reduce by about a third until the sauce becomes somewhat creamy. Add the parsley and stir in.

13. Step 13

    Now season the meat with salt and pepper, add it back to the pan and let everything cook for another minute - not much longer, otherwise the meat will be dry and tough.

14. Step 14

    Adjust seasoning to taste, arrange on warmed plates and serve. This goes particularly well with rösti or mashed potatoes.

15. Step 15

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