Zurich Diced Veal Zurcher Geschnetzeltes

• 1 onion
• 300 g mushrooms
• 1 1/4 lbs veal (leg or rump)
• 1/4 cup flour, for dredging
• 1/4 cup butter
• 6 ounces white wine
• 6 ounces heavy cream
• salt
• fresh ground black pepper
• 1/4 cup parsley, chopped

1. Peel and chop the onions.
2. Clean and slice the mushrooms.
3. Cut the veal in thin strips and turn them lightly in flour.
4. Heat the butter in a skillet and sear the meat in it quickly, then remove and keep it warm.
5. Fry the onion until it is transparent and add the mushrooms.
6. Pour in the wine and cream and quickly heat.
7. Add the veal back into the wine sauces and season to your taste with salt and freshly ground pepper.
8. Sprinkle the dish with parsley and serve.
9. Berner Rosti is the traditional accompaniment.

onion, mushrooms, veal, flour, butter, white wine, heavy cream, salt, fresh ground black pepper, parsley

Taken from www.food.com/recipe/zurich-diced-veal-zurcher-geschnetzeltes-457348 (may not work)