Zurich-style veal and mushroom ragout

Nutrition per serving

• Step 1/4

  
  • 2 shallots
  • 200 g mushrooms
  • 5 g parsley
  • 400 g veal fillet
  • cutting board
  • knife

  Finely dice shallots, halve and slice mushrooms, chop parsley, and cut veal into thin slices.

• Step 2/4

  
  • 2 tbsp clarified butter
  • large frying pan
  • cooking spoon

  In a large frying pan, melt clarified butter over high heat, then add veal to the pan. Sear until browned, remove from pan, and set aside.

• Step 3/4

  
  • 100 ml white wine
  • 125 ml heavy cream
  • 100 ml beef stock
  • 1 tbsp starch

  Add shallots and mushrooms to the pan, turn down heat to medium, and sauté for approx 5 min. Meanwhile, mix white wine, heavy cream, beef stock, and starch, and add to the pan. Stir until thickened slightly and heated through. Add meat back into pan and let simmer for approx. 2 min.

• Step 4/4

  
  • ½ lemon (juice)
  • salt
  • pepper
  • spaetzle for serving

  Season with salt, pepper, and lemon juice to taste. Garnish with chopped parsley and serve with spaetzle. Enjoy!