I made a whole dish the other night by two zaar members. I did not make the veal exactly as stated, as the recipe did call for veal and pork and for it to be cut into strips. I live in Switzerland and I have seen a dish like this, it is usually served over rosti, which is great. I had some veal scalappine slices of meat to use and since I knew the sauce would work with them I made this as a sauce to top meat. It was really delicious and myself and my husband thoroughly enjoyed it, I served it with another members recipe of smashed potatoes which were awesome. I will list the links to view these recipes or to see more reviews or photo’s, under each persons recipe.

Ingredients

1/2 lb Veal, cut into strips (I had thin veal steaks which I used.)
1/2 lb pork, cut into strips (I did not use pork.)
3 Cups sliced mushrooms
3 Tablespoons oil
Salt and pepper
2 Tablespoons butter
2 Tablespoons chopped shallots
1/2 Cup white wine
1/2 Cup chicken broth
1 Tablespoon chives
1 Tablespoon parsley
1 Tablespoon tarragon
2 Cups sour cream

Method

1. saute veal and pork in oil, set aside.

2. saute mushrooms, until brown, add to veal.

3. heat butter in skillet, add shallots.

4. add wine, reduce to almost gone, add chicken broth and meat drippings.

5. cook down by 1/3, add spices and sour cream.

6. add meat and mushrooms back to pan to heat through.

7. serve with noodles.

I served mine with smashed potato recipe listed below it was delicious.

To link to this recipe click here.

Smashed Potatoes

Ingredients

16 Small potatoes, washed
1 Tablespoon olive oil, more if desired
1 Tablespoon caraway seeds or cumin or fennel seeds (example)
1 Tablespoon thyme or rosemary, chopped (example)
Salt and pepper, to taste

Method

1. Preheat oven to 250°C.

2. Don’t peel the potatoes but bring them to the boil in a pot of salted water.

3. Boil until tender.

4. Drain and transfer to a lightly greased baking tray.

5. Use a potato masher to squash each potato flat, until it is twice its original diameter.

6. Brush the tops of the potatoes with oil and scatter with your choice of seeds and fresh herbs, salt and pepper.

7. Bake the potatoes for 20-25 minutes until crisp and golden.

These were great to read more reviews click here.

To serve: Place steak on plate top with sauce and serve potatoes on the side.

Delicious!!!

All photo’s taken by me unless otherwise stated.