Zurich Veal Recipe

Name: Zurich Veal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 g white plain flour (1 ounce); 20 g butter (1 ounce); 600 g boneless veal steaks (1 1/4 pound); 250 g champignons button mushrooms (8 ounce); 1 onion; 200 ml white wine (7 fl.oz.); 200 ml cream (7 fl.oz.); salt and pepper; lemon juice; chives

Servings: persons

20 g white plain flour (1 ounce)
20 g butter (1 ounce)
600 g boneless veal steaks (1 1/4 pound)
250 g champignons button mushrooms (8 ounce)
1 onion
200 ml white wine (7 fl.oz.)
200 ml cream (7 fl.oz.)
salt and pepper
lemon juice
chives

1
First slice the veal steak into fine strips, discarding any fat or sinew.
2
Finely chop the onion, and slice the button mushrooms.
3
Knead the butter and flour together into a small ball (beurre manie).
4
Slice the chives into small rings.
5
In a very hot skillet or pan, brown the meat quickly, add the mushrooms and onions.
6
Continue cooking for another 2 minutes.
7
Pour all the white wine into the pan and leave it to deglaze the pan for a moment.
8
Then slowly add the cream and the butter ball.
9
Let the ball dissolve in the sauce and stir well.
10
Take the pan off the heat, season to taste with salt and pepper and add a dash of lemon juice.
11
Garnish with the sliced chives and serve immediately.
12
Don't reheat or the sauce will separate.

657

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 20 g white plain flour (1 ounce), 20 g butter (1 ounce), 600 g boneless veal steaks (1 1/4 pound), 250 g champignons button mushrooms (8 ounce), and more.

Yes, Zurich Veal falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zurich Veal

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