g veal, cut into thin strips
about 1 1/2 inch long
1 tablespoon butter
1/2 of an onion, chopped fine
200 g mushrooms, sliced
1 cup of a young white wine, like Sauvignon Blanc
1 cup cream
1 tablespoon flour
1 tablespoon corn flour
1 Sauté the veal in a little (extra) butter briefly
until browned, season with salt and pepper,
and drain on paper towels. Don't overcook the meat - it should just be
browned on the
surface at this point since it will cook more in the sauce.
2 Add butter to the pan you sautéed the meat in,
and cook the onion until transparent.
Add the mushrooms and sauté. Add the flour. Add a pinch of dried
3 Add the wine and cook down rapidly over high heat.
Add the meat back. (If the wine is too mellow, add a little lemon juice).
4 Dissolve the cornflour in the cream, and add this to
stir and let bubble just until the meat is cooked but still tender.
5 Take off the heat and adjust the seasoning. Serve with
plain rice, buttered rice,
boiled potatoes, pasta, or (most traditionally) with rösti or knöpfli