Zurich Veal

• 20 g white plain flour (1 ounce)
• 20 g butter (1 ounce)
• 600 g boneless veal steaks (1 1/4 pound)
• 250 g champignons button mushrooms (8 ounce)
• 1 onion
• 200 ml white wine (7 fl.oz.)
• 200 ml cream (7 fl.oz.)
• salt and pepper
• lemon juice
• chives

1. First slice the veal steak into fine strips, discarding any fat or sinew.
2. Finely chop the onion, and slice the button mushrooms.
3. Knead the butter and flour together into a small ball (beurre manie).
4. Slice the chives into small rings.
5. In a very hot skillet or pan, brown the meat quickly, add the mushrooms and onions.
6. Continue cooking for another 2 minutes.
7. Pour all the white wine into the pan and leave it to deglaze the pan for a moment.
8. Then slowly add the cream and the butter ball.
9. Let the ball dissolve in the sauce and stir well.
10. Take the pan off the heat, season to taste with salt and pepper and add a dash of lemon juice.
11. Garnish with the sliced chives and serve immediately.
12. Don't reheat or the sauce will separate.

white plain flour, butter, mushrooms, onion, white wine, cream, salt, lemon juice, chives

Taken from www.food.com/recipe/zurich-veal-213347 (may not work)