A Swiss speciality that tastes good in all seasons, although for me it is more an autumn/winter classic because of the Rösti side dish. In my recipe I do without the „traditional“ addition of veal kidneys.
Fry 800g veal strips in butter in a roasting pan and dust with flour. Always turn until the meat is well cooked.
Remove the veal from the pan and „clean“ the bottom of the pan (now darkened by the flour) with white wine. Dissolve the flour from the soil with the wine to obtain the necessary tan for the sauce
Add a chopped red onion and 500g brown (or white) Champignons chopped in 2mm thick slices into the wine flour mixture. Let it simmer for 10 minutes. Then put the meat back into the pan.
Chop 200g flat parsley coarsly and add to the meat and mushrooms.
Fold in the juice of a whole lemon.
Season well with salt and cayenne pepper and simmer for 20 minutes.
Add 3 dl cream to the meat and the mushrooms and bring to the boil again. If the sauce is too thin, make a mixture of 50g butter crumbled with your fingers and 3 tablespoons (of flour and pour into the sauce. Stir well and bring to the boil again. The sauce will be wonderfully creamy.
