Zurich-style sliced veal

Zurich-style sliced veal

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 443 kcal
, Fat: 29 g
, Carbohydrate: 9 g
, Protein: 32 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

clarified butter for frying
400g veal steaks (e.g. Nuss, Bäggli), cut into fine strips
200g veal kidneys, cut into fine strips
1tbsp white flour
½tsp salt
a little pepper
1tbsp butter
200g mushrooms, sliced
½ onion, finely chopped
1dl white wine
2dl full cream
1dl meat bouillon
1tbsp cornflour
salt and pepper to taste
2tbsp parsley, finely chopped
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How it's done

Heat the clarified butter in a frying pan, dust the meat and kidneys in batches with a little flour, fry each batch for approx. 2 mins., remove from the pan, season and keep warm. Reduce the heat and wipe the cooking fat from the pan.

In the same pan, heat the butter, sauté the mushrooms and onion, pour in the wine and reduce to half the amount. Thoroughly mix the cream, stock and cornflour, pour in and bring to the boil, stirring; simmer for approx. 3 mins. Return the meat and kidneys to the pan, heat gently, season. Scatter with parsley.

Good to know
Serve with: Roesti potatoes.

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