Zurich-Style Meat Sauté
Swiss
Brown the thin meat strips quickly and remove them while you finish the sauce. Return them at the end so the slices warm through without spending too long in the pan.
- Servings (recipe yield)
- 4 servings
- Prep time
- 15 min
- Cook time
- 15 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 600g Beef, finely sliced
- 250g Mushrooms, finely sliced
- 1 Onion
- 1 tbsp Flour
- 200ml White whine
- 200ml Cream
- 1 tbsp chopped parsley
Instructions
- Fry the meat in butter at high heat until it starts loosing liquid.
- Take the meat out of the pan and set aside.
- Saute the onions.
- Add the mushrooms, saute, then add a tbsp of flour and mix well. The flour will make the sauce thicker, so use carfully.
- Add the white wine and let it boil for a few minutes.
- Add cream, boil until the sauce is very creamy.
- Add the meat, boil until the meat is warm.
- Add parsley, and serve.
Source: Public Domain Recipes · elias-pahls · Recipe source · Public-domain source license