Zurich-style Veal from Switzerland

Switzerland is famous for many things, the Alps, skiing, the Red Cross, banks, chocolate, cheese, a big lake.  But this tasty veal dish should be top of the Swiss list!  This meal is most famous in Zurich from where it gets its name.

3 tablespoons oil
500g veal cut into strips
salt and pepper to taste
1 tablespoon flour
1 onion finely sliced
1 punnet sliced mushrooms
1 teaspoon vinegar
1/2 cup white wine
1/2 cup water
1 stock cube
1 cup cream
1 tablespoon cornstarch
Fry the veal, remove from the frying pan and sprinkle with the salt, pepper and flour.  Saute the onions and mushrooms, then add in the white wine and vinegar.  Add in the stock cube.  In a measuring jug add the cream, water and cornstarch and mix together.  Add it into the pan and let it simmer until the sauce starts to thicken.  Put the cooked veal strips in and simmer until the sauce is nice and thick.  Serve on a rosti.
Cindy Vine is a South African currently working in Kyiv Ukraine.  She's the author of Hush Baby, Defective, Not Telling, C U @ 8 and The Case of Billy B.  All her books are available on Amazon in both print and Kindle format.  http://cindyvine.com