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Zuerich Geschnetzeltes - A Swiss Dish presented by Waterloo Country Inn Bed & Breakfast
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21 oz. veal, sliced by hand
2 tablespoons butter, salt, pepper
1 onion
3/4 cup white wine
3/4 cup cream
a few drops of lemon juice
1 tablespoon chopped parsley
Sauté the thinly sliced veal on all sides in very hot butter. Remove from
the pan, sprinkle with salt and pepper and keep warm.
Slightly reduce the heat, then finely chop the onion and add to the fat
from the meat. Sauté briefly, then pour in the wine.
Simmer until the liquid is reduced by 1/2. Add the cream and bring to a
boil. Then add the meat juices and season with salt, pepper and a few
drops of lemon juice. Reheat the meat in the sauce, but do not let it
boil.
Serve topped with parsley.
It is traditionally accompanied by Rösti, a Swiss potato dish, but it is
delicious with pasta as well.
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Waterloo Country Inn Bed & Breakfast
Princess Anne, Maryland
Step back in time and share the elegance and beauty of this fully restored historic waterfront estate with six rooms/suites!
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Click here for pictures and information about the inn.
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