Sauteed veal with mushrooms
This dish was originally called Zurich Geschnetzeltes and is served with rösti. This most famous Swiss dish will satisfy all lovers of veal in a creamy sauce.
- Cut the veal into cubes and finely chop the onion.
- Fry sliced meat in butter, add onion and sauté together for five minutes.
- Add the sliced champignons and Vegeta, then continue to simmer, occasionally soaking in water for about 30 minutes.
- Whenthemeat softens, add the wine, corn starch stirred in a little water and cooking cream.
Serve with potato fritters (rösti) and garnish with chopped parsley.
You can also enrich the dish with dried mushrooms that you have previously soaked.