zurich-style veal stew
This dish is probably the most traditional Swiss meal next to Cheese Fondue or Raclette – I always serve Rösti, the Swiss-style hash browns, to accompany this delicious feast, as requested by tradition. No need to prepare the Rösti from scratch yourself, the ready-made one is perfectly fine, and easy to prepare.
Ingredients for four people:
TBS = Table Spoon
500g veal fillet
1.5 TBS flour (to dust the meat)
1 TBS butter
100g celery, finely chopped
1 red onion, finely chopped
200g button mushrooms, finely sliced
3 dl dry white wine
1 TBS Cognac (optional)
5 dl veal stock
5 dl full fat cream
1 TBS flat parsley
Paprika, salt and cayenne pepper to season
Dust the meat with the flour, season with salt, paprika and cayenne pepper.
Sweat (don’t burn) the celery and onion in a large frying pan for about five minutes, then add the mushrooms. Set aside and reuse the pan to fry the meat.
Fry the meat in very hot butter (and a splashof olive oil) for two minutes and wrap in aluminium foil so it does not dry out - set aside.
Deglaze with the Cognac and wine, add the stock and reduce by more than half (this can take about 10 to 15 minutes). Add the cream and boil down for another five minutes, until the sauce thickens.
At the end, add the meat (don’t forget the meat juice remaining in the aluminium foil – that is flavor we do not want to lose) and the vegetables, re-heat shortly and sprinkle the parsley to decorate. If necessary, season with salt and pepper.