Zürcher Geschnetzeltes Special, Flambéed
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g veal fillet (s) or pork fillet
- 2 small onions
- 400 g mushrooms
- 250 ml cream
- 1 clove garlic
- 8 cl cognac (brandy is also possible with a thin cover)
- 2 sprigs thyme
- Salt and pepper, white
- 2 port. Spaetzle or hash browns
- Flour
- Sauce thickener, light
Print Recipe
Pin Recipe Instructions
- Season the meat with salt and pepper (a little flour). Fry briefly in oil and remove from the pan.
- Sauté onions and garlic, add mushrooms and sauté. Deglaze with cognac and flambé. Add the cream, stretch with milk if necessary and thicken with a sauce thickener. Add meat (with juice). Season with salt, pepper and thyme (remove the branches).
- With spaetzle or hash browns. Good Appetite. White wine (then the rest of the cognac).
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