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Sliced Veal in Creamy Mushroom Sauce 'Swiss Style' (Zurich Geschnetzeltes)
Remo Berdux, Executive Chef, Ritz Carlton Seoul




1 1/4 Veal loin, thinly sliced
8 oz Button mushrooms, diced
1 oz Oil
3 oz Onions, chopped
3 oz Butter
1/2 oz White flour
1/2 cup White wine
3/4 cup Whipping cream
1/2 cup Brown stock
Salt
Pepper
Chives, chopped

Season the veal with salt, pepper and dust with the flour. Heat oil in frying pan and saute the veal in the hot pan until lightly browned. Remove from pan and keep hot. In the same pan, add butter and saute the onions and mushrooms. Deglaze the pan with white wine and add the brown stock. Simmer for a few minutes. Add the cream, then the meat and stir gently to cover all the meat with the sauce. Transfer to a serving dish and garnish with a dollop of whipped cream and garnish with the chopped chives.

Serve with Roesti Potatoes.

Yield: 6 Servings

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