Züricher Geschnetzeltes

Zutaten für 2 Personen:

30 dag Kalbsgeschnetzeltes
(alternativ: Hendl- oder Putenfleisch)
250 g Champignons (frisch!)
2 Schalotten
1 Bund Petersilie
Weißwein zum Ablöschen
1/4 l Suppe
1/16 l Schlagobers (Rahm)
Pfeffer aus der Mühle (schwarz)

1. Fleisch salzen und pfeffern, in Etappen in heißem Öl kurz und kräftig anbraten.
2. Das Fleisch aus der Pfanne nehmen und warm stellen.
3. Noch etwas Öl in die Pfanne geben und die feingewürfelten Schalotten in dem Bratrückstand anschwitzen.
4. Die feingeschnittenen Champignons dazugeben und gut durchrösten. (Es wird sehr viel Flüssigkeit aus den Champignons austreten, solange weiterrösten, bis die komplette Flüssigkeit verdampft und die Champignons eine gute Farbe bekommen. Der Geschmack und die Farbe der Sauce entstehen durch die Röstaromen.)
5. Mit Weißwein ablöschen und in der Zwischenzeit ein Glas Küchenwein trinken, z. B.: Weingut Nigl Riesling Dornleiten.
6. Wenn der Alkohol verdampft ist, mit Suppe aufgießen, das Fleisch wieder dazugeben. Wenn die Suppe auf die Hälfte reduziert ist, mit Schlagobers (Rahm) aufgießen und weiterköcheln lassen. (Der Schlagobers muss einmal leicht aufkochen, damit der sahnige Geschmack verschwindet und eine gute Bindung mit den restlichen Zutaten entsteht.)
7. Abschmecken, mit feingehackten Petersilie verfeinern und mit Spatzl, Reis oder Nudeln und mit frischem Salat servieren.
8. Küchenwein nicht vergessen!

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