If you want a stick to your ribs winter meal, this is the one for you. Veal strips slow braised with a clove studded shallot in a white wine sauce creates a delicious stewed meat perfect for pasta or spaetzle. If you’ve never had spaetzle, it’s an egg-based pasta perfect for a rich cream sauce like this. This recipe was suggested to me by Olga at Ferme Reveuse and a great way to use this economical cut of veal.
Brown the Veal Strips before searing the mushrooms.
Simmering in broth until tender.
Swiss Style Braised Veal Strips in White Wine Cream Sauce
serves 2-4
300 g Ferme Reveuse veal
1/4 cup flour or all purpose gluten free flour
1/4 tsp each salt and pepper plus more to taste
2 tbsp butter plus more if needed
1 leek, green part removed, white part sliced in half lengthwise, washed and sliced into half moons
110g oyster mushrooms, torn into 1” pieces
1 peeled shallot left whole
5 whole cloves
1/2 cup white wine
1 cup bone broth
1/4 cup whole cream
Heated up cooked spaetzle to serve
Parsley for garnish
Dredge veal in flour, salt and pepper. Fry in butter in a heated skillet over medium high heat until golden brown on both sides. Remove from the pan and set aside.
If needed, add another tablespoon of butter to the pan add leaks. Cook to soften for about 5 minutes.
Add in mushrooms. Season with a pinch of salt and pepper. Fry until slightly golden by not moving it around the pan too much.
Meanwhile, stud whole shallot with cloves. Add to the pan.
Deglaze with white wine and reduce liquid by half, scraping the bottom of the pan to release any stuck on food.
Pour in broth and put veal strips back in the pan. Bring up to a gentle simmer. Cover and simmer for 30 min.
Remove lid and allow to simmer until tender, about 30 min. Stir in cream and taste for seasoning adding more salt or pepper as desired.
Serve over warm spaetzle or with roasted potatoes. Garnish with optional parsley.
