Zurich-style sliced veal

Name: Zurich-style sliced veal
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Swiss cuisine
Ingredients: clarified butter; 400 g veal steaks; 200 g veal kidneys; 1 tbsp white flour; ½ tsp salt; a little pepper; 1 tbsp butter; 200 g mushrooms; ½ onion; 1 dl white wine; 2 dl full cream; 1 dl meat bouillon; 1 tbsp Maizena cornflour; salt and pepper to taste; 2 tbsp parsley

Ingredients

4 people

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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
kochen@bettybossi.ch

Meat

clarified butter

400 g veal steaks (e.g. Nuss, Bäggli, cut into fine strips)

200 g veal kidneys, cut into thin slices

1 tbsp white flour

½ tsp salt

a little pepper

Sauce

1 tbsp butter

200 g mushrooms, sliced

½ onions, finely chopped

1 dl white wine

2 dl full cream

1 dl meat bouillon

1 tbsp Maizena cornflour

salt and pepper to taste

2 tbsp parsley, finely chopped

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How it's done

Meat

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.

Sauce

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

How-tos

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4 people

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