Zürich Geschnetzeltes

Method

Slice the veal into thin strips of roughly 5cm length and season with salt and pepper. Heat the butter in a large heavy-bottomed pan over medium-high heat and sear the veal in batches for 2-3 minutes until lightly browned on all sides, then transfer to a plate. In the same pan, sauté the finely sliced shallots until translucent, then add the sliced mushrooms and cook for 4-5 minutes until golden. Deglaze the pan with white wine, scraping up any browned bits, then add the stock and return the veal to the pan along with its juices. Simmer gently for 8-10 minutes until the veal is just cooked through. Stir in the cream and mustard, then add the fresh tarragon and simmer for a further 2 minutes without boiling. Taste and adjust seasoning, then serve immediately with egg noodles or rösti.