Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g veal from the nut
- 250 g mushrooms
- 4 shallot (s) or 1 onion
- 200 ml white wine, dry (Riesling)
- 200 ml veal stock, lighter
- 1 tablespoon flour
- 200 ml whipped cream
- Lemon juice
- 2 tablespoon butter
- 1 tablespoon vegetable oil
- 0.25 ¼ bunch parsley, smooth
- Pepper, freshly ground
- Sea salt from the mill
Print Recipe
Pin Recipe Instructions
- Weigh the onions or shallots finely. Finely slice the mushrooms. Weigh the parsley finely. Cut the meat into strips and mix with the flour.
- Let the butter with the oil get hot. Sear the meat vigorously in the pan, then add the shallots and mushrooms.
- Season with salt and pepper, deglaze with wine and reduce this by half. Pour on the light veal stock and the cream. Let it boil down to the desired consistency. Season the dish with lemon juice, salt and pepper and serve sprinkled with parsley.
- Rösti, rice or spaetzle go well with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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