Zürigschnätzlets (Veal In Cream Sauce- Veal Zurich) - cooking recipe

Ingredients

600 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 cornflour

Preparation

Saute 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.
Add butter to the pan you sauteed the meat in, and cook the onion until transparent. Add the mushrooms and saute. Add the flour. Add a pinch of dried thyme (optional).
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).
Dissolve the cornflour in the cream, and add this to the pan, stir and let bubble just until the meat is cooked but still tender.
Take off the heat and adjust the seasoning. Serve with plain rice, buttered rice, boiled potatoes, pasta, or (most traditionally) with rosti or knopfli (spaezle).