In the spring, we met and befriended a guy from Switzerland who was working in Pittsburgh. We hung out a few times, cooked him dinner, and he offered to cook for us one night (thanks, Raffi!)! It was awesome and he wrote down the recipe for us. When he went back to Switzerland, he even thought to send us a Swiss cookbook that he saw in a book store and reminded him of us! When we got it, we decided to re-create the dish he had made us. It turned out amazing and we wanted to share with the rest of you! Again, thanks Raffi for everything!
It’s a really simple and fairly cheap meal that anyone can make – even if you’re not Swiss.
Really, you don’t have to be from Switzerland to enjoy this. It’s a hearty meal that’s just plain delicious.
- Servings – 4
- Prep time -5 minutes
- Cook time – 25 minutes
- 1 onion, chopped
- 1 lb beef chunks (like the kind for stew)
- 2 chicken bouillon cubes
- 1.5 cups white wine (if you’re 21! If not, just use chicken broth)
- 1 cup heavy cream
- 1/2 cup sour cream
- Fresh sage, about 10 large leaves, chopped
- Salt and pepper to taste
1. In a large sauce pan on medium-high heat, brown the meat and onions in 2 tablespoons of olive oil for about 3 minutes. Don’t worry about cooking the meat all the way through yet, it’ll be cooking for awhile still.
2. Add the wine, bouillon cubes, and sage to the pot and bring to a simmer over medium heat. Simmer for about 10 minutes or until reduced by about a third.
3. Pour in the cream and sour cream and bring back to a simmer. Reduce again until desired consistency (we were a little impatient and decided to eat it more as a stew than meat with a sauce).
4. Serve with some potatoes and enjoy!