John Myers
Zurich Sliced meat
The perfect zurich sliced meat recipe with a picture and simple step-by-step instructions.
- 1,2 g Veal fillet
- 75 g Clarified butter
- 1 Onion
- 1 Clove of garlic
- 200 g Fresh mushrooms
- 150 ml. White wine
- 400 ml. Veal stock
- 200 ml. Cream
- Salt and pepper
- Parsley
- Melt the butter lard in a roasting pan and sauté the finely diced onion and garlic until translucent. Wash the mushrooms, cut them into flakes and fry them in a non-stick frying pan until the mushrooms are colored. Then add to the onions.
- Cut the meat into fine strips, season with salt and pepper and fry until it turns color.
- Then mix the meat with the onions and mushrooms, dust with flour and mix well. Fill up with the wine, stock and cream and let it boil down. Sprinkle with chopped parsley and serve. As a side dish, croquettes or hash browns. Those who like a lot of sauce simply take more of the respective liquids and flour, but otherwise do the same.
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