Geschnetzeltes nach Zürcher Art ( Scalopped Veal à la Zurichoise)

~400g-500g veal(sliced into fine strips)--> 1)Season the thinly sliced veal with salt, pepper and dust with some white flour. Heat Oil/Butter in frying pan and sauté the veal in the hot pan until lightly browned. Remove from pan and keep warm.

2 Onions(finely chop)--> 2) In the same pan, reduce the heat, add butter and sauté briefly the onions + 200g Button mushrooms(diced).

~100-150ml White wine--> 3) Deglaze the pan with white wine, let liquid slightly evaporate.

~100-150ml Brown stock/some gravy powder--> 4) Add to Step 3, cook until the sauce binds. Simmer for a few minutes.

~100-150ml Cream--> 5) Add the cream, then the meat and stir gently to cover all the meat with the sauce.

6) Season with Salt+ Pepper+ ground Paprika+ few drops of Lemon juice. But do not overcooked. Cook sauce until it reaches a creamy consistency.
7) Transfer to a serving dish and garnish with whipped/parsley chopped chives.

Normally served with Rösti, but rice or pasta fits fine as well.
You can also use Pork or chicken if you like. If you like kidney, you can replace half of the veal with it.