I tried a new recipe today. This is hubby´s favourite and he usually only gets to eat it once a year during Christmas at his parents´.
I figured why not try and cook yourself so that he gets to have it more than once a year?
I always thought it would be soo difficult to cook this dish because one pays almost 40€ for this dish in Zürich. However, when I looked up my Dr. Oetker book, I realized that it was really easy!Much faster and simplier than my Hainanese Chicken rice.
So here are the raw materials you need:-
- Fresh brown mushrooms (250grams)
- Whipped cream (200 grams)
- Flour (2 tablespoons)
- White wine (150grams)
- 2 onions (I took one normal onion and one shallot)
- 1 clove of garlic, finely chopped
- A bit of lemon juice (not more than 1/4 of a lemon)
- 500 grams of veal
- Butter or cooking oil
- Fresh brown mushrooms (250grams)
- Whipped cream (200 grams)
- Flour (2 tablespoons)
- White wine (150grams)
- 2 onions (I took one normal onion and one shallot)
- 1 clove of garlic, finely chopped
- A bit of lemon juice (not more than 1/4 of a lemon)
- 500 grams of veal
- Butter or cooking oil
Instructions:-
1) Fry the meat for 2-3 mins in a pan with either cooking oil or butter
2) Remove the meat and set aside
3) Fry the onions and garlic in the fat leftover from the meat
4) Add the mushrooms and fry for 2-3 mins
5) Add the white wine and whipped cream
6) Let the entire mixture cook for a while
7) Add in the veal to warm up the meat. Ensure that the sauce doesn´t boil so as not to overcook the meat
8) Season with salt, pepper, sugar, lemon juice and taste.
9) Serve warm with rosti and fresh salad
1) Fry the meat for 2-3 mins in a pan with either cooking oil or butter
2) Remove the meat and set aside
3) Fry the onions and garlic in the fat leftover from the meat
4) Add the mushrooms and fry for 2-3 mins
5) Add the white wine and whipped cream
6) Let the entire mixture cook for a while
7) Add in the veal to warm up the meat. Ensure that the sauce doesn´t boil so as not to overcook the meat
8) Season with salt, pepper, sugar, lemon juice and taste.
9) Serve warm with rosti and fresh salad
Veal is pretty expensive, we paid about 15€ for 500grams, but I figured out that since this is the first time I´m trying this recipe, I´d want to taste it in all its wholeness. Its definitely more tender and tastier than pork. For a more economic alternative, pork fillet works just as well.
Isn´t cooking such an art? From this.....
6 comments:
Well done Pris......It's always fun to try new recipes, and double bonus when loved ones appreciate it! I told myself i am ok when i went into the kitchen and baked more ginger bread cookies yesterday!...Ikea had such cute cutters, animals and even a moose!
Gonna try to make a gingerbread house this year, the last time i did it was 2 years ago, and shucks did not take photos, silly billy! will attempt and recycle it to 2 places before allowing people to chomp on it.......Will take pics and put on blog and let you know.
Happy cooking and baking !!!
God bless
yesterday, sunday, my hubby has to work and he called ard 10am and told me to cook lunch for 4! alamak so panic! i just do wateva i have and try something new..put all in the oven (much easier) & wahliao it's out good! glad they enjoy the food. Sometimes we hv to be brave enuf to gamble esp when comes to cooking rite.. if it's nice.. GOOD, if it's not..chuck it away! hahahaha... yeah well done pris! looks good!!! hope one fine day we manage to find our way to yr place:) happy monday.
You've scored another point with the Beanie :-)
This dish sounds quite like our Poulet aux Girolles, a dish we make with chicken, chanterelle mushrooms and creme fraiche.
Well done on that dish - we'll still be having it at Christmas though! ;)
Lots of love,
jie jie
Hey S.!
Yeah it does sound similar. However, I think the wine component in this dish gives it a distinctive taste. Not to mention the lemon taste, which I sorta overdid in this first attempt. Still it gave it a tangy feel, haha.
Dear 姐姐!
Of course we will still have it for Christmas! Hahah. I´m pretty sure it´d taste different though! Cos the measurements of the ingredients are not exact and I did play around with the proportions. Plus I used veal while Mummy uses pork (I think).
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