Zurich Style Veal Strips

Total time: 40m
Preparation Time: 30m

For 4 people

Nutritional Information

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


  • clarified butter to fry
  • 400 g veal escalopes (e.g. flank, buttock), cut into thin strips
  • 200 g veal kidneys, in feinen Streifen
  • 200 g mushrooms, cut into slices
  • 1 tbsp. butter
  • 1 tbsp. white flour
  • 0.5 tsp. salt
  • a little pepper
  • 0.5 onion, finely chopped
  • 1 dl white wine
  • salt and pepper to taste
  • 2 tbsp. parsley, finely chopped
  • 1 dl meat bouillon
  • 2 dl full fat cream
  • 1 tbsp. Maizena 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, 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 the parsley on top.
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