This is a speciality of Zürich, and I think one of the most delicious dishes prepared at the Kronenhalle restaurant. It is served with rösti.
- 1 kg (2 lb 3 oz) veal back strap, sliced into 2 cm (¾ in) strips
- 2–3 tbsp unbleached plain (all-purpose) flour
- 50 g (2 oz) unsalted butter
- 2 tbsp virgin olive oil
- 1 onion, very finely sliced
- 2 cloves garlic, finely sliced
- 15 fresh sage leaves, chopped
- 200 g (7 oz) Swiss brown mushrooms, thickly sliced
- 250 ml (8½ fl oz) dry white wine
- sea salt and freshly ground black pepper
- 300 ml (10 fl oz) cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Sprinkle the flour over the meat and coat well. Heat half of both the butter and oil in a frying pan. As soon as the butter foams, add the meat and brown it very quickly on all sides. Set aside on a plate.
Add the rest of the butter and oil to the pan and sauté the onion, garlic and sage for a few minutes, then add the mushrooms. Stir well and when the mushrooms start to soften, continue cooking for about 5 minutes longer.
Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape away any crust that has formed. Add the veal and cook, stirring, until the wine has evaporated. Turn the heat down to low and cook for another 10 minutes.
Season with salt and pepper, and at the last moment, add the cream, let it bubble for 2 minutes, then remove from the heat and serve.
Recipe from Winter In The Alps by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.