Zürcher Geschnetzeltes (Cut Meat, Zürich Style)

Ingredients:

300g fresh mushrooms, wiped clean and sliced
juice of 1/2 lemon
600g veal, cut into small cubes
2 tbsp butter
1 onion, finely chopped
100ml white wine
150ml water
200ml single cream
salt and freshly-ground black pepper, to taste
1 beef stock cube
2 tbsp plain flour
paprika
freshly-ground black pepper, to taste

Method:

Combine the mushrooms and lemon juice in a small pot. Cover with a tight-fitting lid and cook gently for about 2 minutes, or until the mushrooms are tender.

Pour the liquid into a small bowl and set aside. Season the mushrooms with salt, black pepper and spices then set aside to keep warm.

Melt the butter in a frying pan. Add the onions and fry for 2 minutes then add the meat and fry for about 4 minutes more. Pour in 150ml water and cook gently, turning the meat occasionally for about 10 minutes. Remove the meat with a slotted spoon and set aside.

Add the white wine to the pan, bring to a brisk simmer and cook until the sauce thickens. Add the liquid from the mushrooms. Whisk the flour with 60ml water to a smooth slurry. Crumble in the beef stock then stir into the pan, whisking until smooth.

Cook until the sauce thickens and the flour is no longer raw then stir in the cream. Increase the heat slightly and add paprika and seasonings to taste.

Season the meat with salt, black pepper and 1/2 tsp paprika. Return the meat to the pot. Bring the mixture to a simmer then stir in the mushrooms.

Allow the ingredients to heat through, then serve.