Zurich-style veal strips

Ingredients for 3 servings:

• 250 g veal strips from the rump or shoulder
• 250 g veal kidney(s)
• 200 g mushrooms, fresh or 1 small can
• 1 onion(s)
• 2 tbsp oil
• 2 tbsp white wine
• 3 tbsp cream
• 1 tbsp cornstarch
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

If you’re shredding the meat yourself, cut it into strips about 3-4 cm thick. Slice the veal kidneys sideways, horizontally, and remove the ureters. Wash the kidneys thoroughly under running water, then shred them as well. Clean the fresh mushrooms and then halve or quarter them. Drain the canned mushrooms. Peel the onion and dice them. Heat the oil in a pan over high heat. Add the shredded meat and kidneys and fry for 10 minutes. Then add the mushrooms and onion and sauté for 5 minutes, then add the white wine. Season to taste with salt and pepper. Whisk the cream with the cornstarch and use this to thicken the shredded meat. Tip: If you don’t like kidneys, you can of course substitute them with veal.