Zuercher Geschnettzeles ( Veal Strips and Mushroom Sauce)
This is a traditional Swiss dish from the Zurich region. It is the Swiss version of this sort of saucy meat and onion or leek and mushroom cream sauce which is popular in various European cuisines. It's delicious and it's the taste of what I remember about Switzerland and eating in a restaurant one night with my father. Recently upon my return to Basel, Switzerland this Spring I made this dish with my traveling companion Chef Lauren for our entire party. Again it was delicious.
1 1/2 lbs veal cutlets cut into strips
8 oz veal liver cut into strips or calves liver or porkloin
3 tablespoons flour
3 tablespoons butter
2 tablespoons safflower or olive oil
1 medium onion finely chopped
2 cloves of garlic finely minced
8 oz baby bella mushrooms or crimini mushrooms
1/4 teaspoon grated lemon zest
1/2 teaspoon lemon juice
1/2 cup dry white wine
1/2 cup beef broth or bullion
1 1/4 cups double cream or heavy cream
5 fresh sage leaves chopped finely
salt and pepper
pinch or two sweet hungarian paprika
Toss veal strips and liver in flour and coat well. Heat butter in the pan and when hot quickly brown the meat. Move to a platter and reserve.
Add the oil to the pan and add onions saute till just soft then add garlic and cook till it blooms then add the sage then the mushrooms and cook till they release their water and soften about 5 to 8 mins.
Add the wine and deglaze the pan stirring to scrape and release any crispy bits. Add the beef stock and cook till it reduces by half then add the meat back into the pan. Cook this mixture for about 8 more minutes.
Season with salt and pepper and the paprika. Then add the cream and let it cook for about 2 to 3 minutes. Stir and make sure everything is well coated and combined. Serve with Rosti potatoes.
Rosti ( Swiss Hashbrowns)