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Zurich Style Veal Stew

480 calories per serving

ingredients

serves 4
1 onion
350 g (12 oz) button mushrooms
1 tablespoon flour
25 g (l oz) softened butter
4 tablespoons oil
675 g (1 1/2 lb) thinly sliced stewing veal
150 ml (1/4 pint) dry white wine
250 ml (8 fl oz) single cream
1 teaspoon salt and freshly milled white pepper
1 tablespoon freshly chopped herbs

method

1. Finely dice the onion. Trim the mushrooms, wash well in cold water, drain and finely slice them. Work the flour into the butter.

2. Heat the oil in a frying pan and fry the veal a little at a time. When the meat is sealed, transfer it to a sieve over a basin.

3. Fry the onions in the same pan until transparent. Add the mushrooms and cook them for a few minutes.

4. Add the white wine and cream and stir in the flour and butter mixture until it has dissolved. Continue cooking for a few minutes, then season with salt and pepper.

5. Mix in the veal and its juices, warm through and serve the stew sprinkled with herbs.

There are several recipes for Zurich-Style Veal Stew, not all of which include mushrooms. If you haven't got any fresh mushrooms it is better to omit the mushrooms altogether.

Serve with: Zurich Potato Cake, and a fresh green salad.

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