Veal Strips Zurich Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g veal strips from the bow or from the shoulder
- 250 g veal kidney (s)
- 200 g mushrooms, fresh or 1 small can
- 1 onion (s)
- 2 tablespoons oil
- 2 tablespoon white wine
- 3 tablespoon heavy cream
- 1 tablespoon cornstarch
- salt and pepper
Print Recipe
Pin Recipe Instructions
- If you cut the meat yourself, cut it into strips approx. 3 - 4 cm thick. Cut open the veal kidneys horizontally and sideways and cut out the ureters. Wash the kidneys thoroughly under running water, then chop them up as well.
- Clean the fresh mushrooms and then cut in half or quarter. Drain the mushrooms from the tin. Peel the onion and cut it into small cubes.
- Heat the oil in the pan over high heat. Add the chopped meat and the kidneys and fry for 10 minutes. Then add the mushrooms and the onion and cook for 5 minutes, then add the white wine.
- Season to taste with salt and pepper. Whisk the cream with the starch and bind the strips with it.
- Tip: If you don`t like kidneys, you can of course replace them with veal.
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