Recipe #5350
Veal Zurichoise
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 12 min |
| Total: | 32 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Académie Culinaire |
Wine & food pairing
Recipe ingredients
- 1 lb. 5 oz. (600 g) thinly sliced veal round
- Salt and pepper to taste
- 2 Tbsp. (30 mL) butter*
- 3 Tbsp. (45 mL) minced onions
- 6 oz. (200 g) white mushrooms, sliced thin
- ¼ cup (60 mL) dry white wine
- ½ cup (125 mL) demi-glace or thickened brown stock
- ¾ cup (180 mL) heavy cream 35% m.f.
Preparation
Season veal with salt and pepper.
In a skillet over high heat, melt butter and quickly pan-sear veal.
Remove meat and set aside.
In the same skillet, on medium cook onions and mushrooms but do not brown.
Deglaze with white wine. Add demi-glace and cook for 2 minutes.
Add cream and reduce sauce to desired consistency.
Adjust seasoning.
Return meat to the skillet and simmer briefly.
Serve with noodles.
Suggestion
As a safeguard against toughness, all veal cuts should be pan-seared in butter or a mixture of butter and oil, then cooked over medium heat for maximum tenderness and flavour.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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