Gschnätzlets

Step by stepInstructions

1. Pat the meat dry and season with salt and pepper.
2. Heat the butter in a large skillet over high heat. Sear the meat in batches until just browned, about 2 minutes per batch, and transfer to a plate.
3. Lower the heat, add the shallots, and cook until soft, 2–3 minutes.
4. Pour in the wine and scrape up the browned bits; simmer until reduced by half, about 3 minutes.
5. Stir in the cream, mustard, and paprika, and simmer 2 minutes until thickened. Return the meat with any juices and warm through without boiling.
6. Scatter with parsley and serve over rösti or noodles.