This delicious recipe is from the equally delicious book 'Winter In The Alps - Food by the Fireside' by Manuela Darling-Gansser. I fell in love with this book the moment I came across it one evening in a bookshop I like to visit when I really ought to be writing my thesis instead...
'Winter in the Alps' it is a combination of a cook book and a travel book with scrumptious recipes from Switzerland's many regions and stunning photography that really reminds me of how much I would like to travel through Switzerland by train one day.
This is the first dinner I have made from this book - I also made the Swiss pear bread a number of months ago and will post the recipe here once Geoff and I have a little photo re-shoot and I learn to take it out of the oven before it becomes a little too brown...
I did make a rösti to go with this, however it did not survive the flip out of the pan in order to be photographed, so I'll be posting that at a later date as well... I promise I am a good cook, really!
This recipe is a creamy, rich, delicious meal perfect on a wintery evening with a glass of red wine.
You will need:
- 1 kg veal back strap sliced into strips
- 2-3 tbsp plain flour
- 50 g unsalted butter
- 2 tbsp virgin olive oil
- 1 onion, finely sliced
- 2 cloves of garlic finely sliced
- 15 fresh sage leaves chopped
- 200 g Swiss brown mushrooms thickly sliced
- 250 ml dry white wine
- 300 ml cream
Add the rest of the butter and oil to the pan and saute the onion, garlic and sage. After a few minutes add the mushrooms and cook for 5 minutes after they have started to soften.
Add the wine ato deglaze the bottom of the pan, then add back in the veal and cook, stirring until the wine has evaporated. Turn down the heat to low and continue to cook for another 10 minutes.
Season with salt and pepper and at the last moment add in the delicious cream, allowing to bubble for two minutes.
Remove from the heat, serve, enjoy and be merry!