Zürcher Geschnetzeltes (Zurich-style sliced veal in cream sauce)

Preparation

1. Pat the meat dry, season with salt and white pepper and divide into two batches.
2. Heat half the oil in a large frying pan until very hot, sear one batch of meat only briefly so it does not turn tough, and remove. Do the same with the second batch and keep everything warm.
3. In the same pan, heat the butter, soften the onion until translucent, then cook the mushrooms with it for 2 to 3 minutes.
4. Dust over the flour and stir in, deglaze with the white wine and reduce by about half.
5. Pour in the veal stock, cream and any juices released by the meat and simmer over medium heat for 4 to 6 minutes until it thickens. Season with salt and white pepper.
6. Only now return the meat to the sauce, let it warm through without boiling any more, and serve sprinkled with parsley; rösti is the classic accompaniment.

Drink with it

• White wine · excellent match

  Chasselas (Fendant) or Weissburgunder (Pinot Blanc), dry and unoaked

  Fresh acidity and restrained fruit cut through the cream sauce without covering the tender veal.

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• Red wine · good match

  Light Pinot Noir (Blauburgunder), lightly chilled

  Low tannin and fine earthy notes pick up the mushrooms and leave room for the cream.

• Sparkling wine · good match

  Crémant or Brut sparkling wine

  Bubbles and acidity cleanse the palate after every mouthful of cream sauce.

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• Pale lager · good match

  Helles, well chilled

  Mild malt sweetness and carbonation carry the creamy sauce without weighing it down.

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