Zurich-style sliced veal

Total time: 40m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 443 Kcal, 32g Protein, 9g Carbohydrates, 29g Fat


  • clarified butter for frying
  • 400 g veal steaks (e.g. Nuss, Bäggli), cut into fine strips
  • 200 g veal kidneys, cut into fine strips
  • 200 g mushrooms, sliced
  • 1 tbsp butter
  • 1 tbsp white flour
  • 0.5 tsp salt
  • a little pepper
  • 0.5 onions, finely chopped
  • 1 dl white wine
  • salt and pepper to taste
  • 2 tbsp parsley, finely chopped
  • 1 dl meat bouillon
  • 2 dl full cream
  • 1 tbsp cornflour

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  • 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. 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.
  • Serve with:

    Roesti potatoes.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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