Condire la carne con sale e pepe e infarinarla per bene. Scaldare una pentola antiaderente, capiente, con un filo di olio di semi e rosolare bene la carne (rosolare poca carne per volta). Una volta cotta, rimuovere la carne dalla pentola e tenerla da parte in un piatto.
Tritare lo scalogno, mondare i funghi champignon e tagliarli a fettine.
Nella stessa pentola sciogliere una noce di burro, saltare la cipolla tritata e gli champignon appena mondati e tagliati. Condire con sale e pepe. Sfumarli con il vino bianco e lasciar ridurre. Mescolare la panna, il brodo, l'amido di mais e versare sui funghi; cuocere dolcemente fino a che non si sarà formata una bella salsa. A questo punto, riunire la carne, aggiungere un po’ di burro in modo da ottenere una salsa bella lucida.
Servire lo sminuzzato con un po’ di prezzemolo fresco tritato e una noce di panna montata accompagnando.
Sminuzzato alla zurighese
RSI Ricette 08.12.2021, 11:38
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