A classic Swiss dish. One of my favourites.
- vegetable oil
- veal, sliced in thin strips
- mushrooms, sliced
Fry the onion until browned, then remove from frypan. Heat oil until really hot. Throw the veal in very fast until just cooked. Remove meat, turn down the heat and wat for pan to cool a little. Add onion and mushrooms. When the mushrooms are glazy, add the cream till warm. Add meat and heat but make you sure not to boil the sauce. Season with salt and pepper. Serve with Spaetzlis.