🇨🇭Creamy Swiss Veal with Mushrooms, Wine and Fresh Sage

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

veal

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than veal.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be more affordable.

Heat 2 tablespoons butter and 2 tablespoons olive oil in a Dutch oven over medium heat and wait until the butter begins to foam.

Lightly coat half of the meat with a thin layer of flour and add to the Dutch oven.

Brown all sides of the meat and then set the meat aside on a plate.

Brown the other half of the meat using this process and set aside.

Add an additional 2 tablespoons butter and 2 tablespoons oil to the pan and heat until butter begins to foam.

Add the onion, garlic and sage and sauté for five minutes.

Add the mushrooms and sauté an additional 10 minutes, or until softened.

Add the wine to deglaze the pan and scrape away any browned bits that have formed.

Return the browned meat to the Dutch oven and cook until the wine has evaporated, stirring occasionally.

Reduce heat to low and cook an additional 10 minutes, stirring occasionally.

Add the heavy cream, stir and allow the cream gently bubble for 2 minutes.

Season with salt and pepper to taste.

Serve with rösti (crispy hash browns).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens