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Zurich-style beef with white sauce

My girlfriend Christina gave me a gift certificate for my birthday to attend a cooking master class at the Kiev school "Everybody Cooks! A couple months later, the stars finally aligned in the right place and I had a moment to attend it. The topic is very interesting - meat dishes of European cuisine. And one of the recipes, with which we worked at the master class, I share with you.
Juicy meat with vegetables in cream sauce will be to everyone's taste. Easy to prepare and easy on the stomach, this dish goes well with a neutral side dish, for example, boiled rice or pasta. The dish is quick to prepare, so it will suit even very busy people who nevertheless want to eat healthy and wholesome food. The original recipe uses beef, but pork or even chicken will be just as delicious.

rice and beef in sauce

Constituents:

  • beef (pork) bat - 400 gr.
  • leeks - 100 gr.
  • mushrooms - 200 gr.
  • cream 30% - 100 gr.
  • salt, black pepper - to taste
  • sunflower oil - for frying

Preparation of Zurich-style beef with white sauce:

Clean the meat from the veins and slice it very thinly against the fibers.

meat plates

Slice the leeks (only the white part) into circles.

leek

Peel the mushrooms and slice into medium sized plates.

mushrooms

Heat a skillet well and pour some sunflower oil into it. Then add the meat and fry it, stirring occasionally, for 5-7 minutes, without allowing it to brown.

pan-fried meat

In parallel, pour some sunflower oil into a second well heated frying pan and fry the leeks for about 30 seconds. Then add the mushrooms and fry them for a little longer, so that they soften slightly but don't brown.

Add the mushrooms.

mushrooms and leeks

Then pour in the cream, season with salt and pepper and stir.

vegetables in sauce

Immediately add the roasted meat, bring to a boil and remove from heat.

beef in sauce

To serve, you can prepare boiled rice.
For this, rinse 0.5 tbsp. of rice with water, pour 1 tbsp. of water and boil until tender. Then add a few pieces of butter, stir and serve.

At the master class we were offered this variant of serving. The rice is laid out between two serving rings, forming a ring.

rice with rings

The meat and vegetables are placed in the center of the ring and the dish is served.

meat and rice

Enjoy!"

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