Originally called "Züri Gschnätzlets" (Zurich chopped) from the city of Zurich in Switzerland, this is a tasty and practical recipe from simple ingredients. You can use any kind of meat really, depending on your taste. Very traditionally, finely sliced liver and kidney is also mixed in with the meat and mushrooms.
Served with mashed potatoes.
About 35 minutes before serving, start the potatoes: peel and cube them, cover with cold salted water, bring to a boil and cook for 15 minutes until tender.
Fry the meat in butter at high heat until it starts loosing liquid.
Take the meat out of the pan and set aside.
Saute the onions.
Add the mushrooms, saute, then add a tbsp of flour and mix well. The flour will make the sauce thicker, so use carfully.
Add the white wine and let it boil for a few minutes.
When the potatoes are tender, drain them, mash them with the butter and warm milk, season with salt and pepper, and keep covered.
Add cream, boil until the sauce is very creamy.
Add the meat, boil until the meat is warm.
Add parsley, and serve.