Zurich Veal Strips
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 300 g mushrooms
- 1 tablespoon butter
- 1 tablespoon flour
- 4 tablespoon oil
- 600 g veal, cut from the fricandeau, shredded
- liter ⅛ white wine, dry
- 1 cup cream (0.2 l)
- 1 teaspoon salt
- 2 pinches white pepper
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion. Clean the mushrooms and cut them into leaves. Knead the butter with the flour.
- Heat the oil, fry the veal brown in portions, remove from the pan and place in a sieve over a bowl. Fry the onion cubes in the oil until translucent. Add the mushroom slices and fry them.
- Pour on the wine and cream. Stir in the dumpling. Let the sauce boil for a few minutes, season with salt and pepper. Mix the meat and juice from the bowl into the sauce. Heat the shredded meat again. Rösti and a leaf or cucumber salad go well with this.
- Tip: Use only fresh mushrooms (or leave them out completely), as canned mushrooms not only affect the taste, but also the consistency of the dish.
- Frikandeau is a tender piece of meat on the inside of the leg of the veal.
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