- 10 ounces fresh mushrooms, sliced
- 1/2 lemon (juice only)
- Seasoned salt (use one similar to that used in Switzerland for best results – table salt, spices (paprika, onions, garlic, white and black pepper, coriander, rosemary, turmeric, lovage, caraway, fenugreek, cumin, nutmeg, ginger, cayenne pepper), sugar, dried herbs (oregano, marjoram, dill, thyme, summer savory), dried sweet pepper
- 1 pound veal, cut in bite-sized pieces
- 2 tablespoons butter
- 1 onion, chopped
- 1/2 cup white wine
- 1/2 cup water
- 1/2 cup cream
- gravy-mix powder
- 1 teaspoon salt
- fresh ground black pepper
In a small saucepan, cook the mushrooms with the lemon juice, covered, for about 2 minutes on medium low heat. Pour any liquid they release in a cup and season with some of the seasoning salt. Keep warm.
In a skillet, cook the onions in butter, over medium low heat. Add the meat, some water, increasing the heat to medium. Turn the meat occasionally to cook evenly. Once browned, remove the meat from the skillet and season with paprika, seasoned salt, and pepper.
Add the wine to the skillet and cook until reduced by half. Season with paprika and seasoned salt. Add the liquid from the mushrooms and some gravy mix. Cook until it is mixed thickened. Stir in the cream.
Add the meat to the sauce. Stir in the mushrooms. Serve with rosti or egg noodles if desired.