for 4 person

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	onion, 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

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.

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