Zueri geschnetzletswith the meat, seasoned with salt and pepper, flash fry in preheated oil in a large pan. It is advisable to do this in two or more batches so that you can guarantee even, quick cooking. Keep the meat warm in the oven or similar method. Add a generous amount of butter to the drippings in the pan and saute a chopped onion until golden, then add the sliced mushrooms. Next add flour - about a tablespoon to absorb the juices. Now add a wineglass of dry white wine (leaves some for the chef) and mix in roux style to make a sauce.
Reduce the mixture to cook the flour then add 2 cups of cream.
Reduce to a creamy sauce consistency, adjust seasoning, add the meat, and serve immediately - delicious!
 A suggestion here, borrowed from Swiss restaurants, concerning the serving of this dish, and others which lend themselves to this technique. The usual practice is to offer a second helping of the dish, which has been kept warm at the table. The second helping also includes a clean plate and cutlery (silverware). This will give a very good impression to your guests at your next dinner party ( I assume you have a dishwasher!)
The traditional accompaniment to this dish is Rösti, which is similar to hash browns. See next recipe. IN THIS SECTION -
zürcher geschnetzeltes
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