زوري- جيشنيتزيلتيس
Intro
تم اختراعها بواسطة نباتات زيوريخ
step 1
Preheat oven to 60 degrees, warm serving dish and plates.
step 2
Heat butter in a frying pan. Fry veal (in batches) for about 3 minutes, dust with flour, season, remove from pan and keep warm. Reduce heat, wipe cooking fat from pan, add a little more butter.
step 3
Sweat onions, add mushrooms and fry for about 5 minutes.
step 4
Add wine and simmer until almost completely reduced. Mix together the cream, stock and cornflour, add to the pan and bring to the boil. Reduce heat, simmer for about 3 minutes, season. Add the meat and about half the parsley, heat without boiling. Serve on the hot plates and scatter with the remaining parsley.
Serve with: Rösti
a little |
butter for frying
|
---|---|
800 g |
veal, cut into strips
|
1 tablespoon |
flour
|
0,75 teaspoon |
salt
|
a pinch |
pepper
|
1 |
onion, chopped finely
|
200 g |
mushrooms, sliced finely
|
2.5 dl |
full cream
|
1 dl |
white wine
|
1 dl |
beef stock
|
1 tablespoon |
cornflour
|
a pinch |
salt and pepper (to taste)
|
3 tablespoons |
flat-leaf parsley, chopped finely
|
27 g fat, 8 g carbohydrate, 47g protein