Description
A luscious cream-based meat sauce prepared from veal, onions, and other ingredients. Served on rice and garnished with fresh parsley.
Ingredients
Scale
- 500 g Veal (thinly sliced) (Cut against grain for tenderness)
- 200 ml Cream
- 1 unit Onion (finely chopped)
- 2 tbsp Flour
- 200 ml White Wine or Beef Broth
- 1 tbsp Mustard
- to taste unit Salt and Pepper
- as needed unit Fresh Parsley (For garnish)
- 250 g Rice (For serve)
Instructions
- Rinse the rice under cold water until the water is clear to remove excess starch. Bring 500ml water to a boil, then add the rice. Cover and simmer over low heat for about 15-20 minutes, until the rice is tender and the water has been absorbed. Loosen the rice with a fork after cooking for a better texture.
- Over medium heat, heat 2 tablespoons of oil or butter in a large frying pan. Add the finely chopped onion and sauté until it is transparent. This process takes about 5 minutes.
- Increase the heat to medium-high and add the thinly sliced veal to the pan. Sear the meat quickly, making sure the pan is not overcrowded. Cook about 3-4 minutes, until the meat is browned but still tender.
- Dust the cooked veal with flour and mix well. Gradually add the white wine (or beef broth) while stirring to prevent lumping. Keep medium heat to bring the mixture to a simmer. Simmer for about 5-7 minutes, until the sauce is thick. For extra flavor, scrape the seared pieces off the bottom of the pan.
- Lower the heat and stir in the cream and mustard. Mix well and season with salt and pepper to taste. Heat gently for another 2-3 minutes.
- Serve the Zürcher Geschnetzeltes on a bed of rice. Sprinkle with fresh parsley for color and taste.
Notes
To avoid any chance of the cream curdling, do not bring it to a boil after adding it. For the best taste, use high-quality veal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: German
Nutrition
- Calories: 550
Keywords: Cream, Rice, Veal