Veal Emince

Slice the veal into very thin strips, approximately 3mm thick, cutting against the grain. Season lightly with salt and dust with a small amount of flour, shaking off any excess.

Finely dice the onions and slice the mushrooms. Set both aside separately before beginning the cooking process.

Melt a generous knob of butter in a large, heavy-bottomed skillet over high heat until it begins to foam. Sauté the veal strips in small batches for 1–2 minutes per batch, ensuring they brown lightly without overcooking, then remove and set aside.

Reduce the heat to medium and add more butter to the same pan. Sauté the diced onions until softened and translucent, then add the sliced mushrooms and cook until their moisture has evaporated.

Deglaze the pan with white wine, scraping up all the browned bits from the bottom of the pan with a wooden spoon. Allow the wine to reduce by half.

Pour in the heavy cream and stir to combine with the reduced wine and vegetables. Simmer gently, stirring occasionally, until the sauce thickens to a smooth, velvety consistency.

Return the sautéed veal to the pan and gently fold it into the sauce. Heat through over low heat for 1–2 minutes, being careful not to overcook the veal.

Taste and adjust seasoning with salt as needed, then garnish with freshly chopped parsley. Serve immediately, traditionally accompanied by rösti or buttered egg noodles.