Zurich veal strips

Ingredients for 4 servings:

• 1 onion(s)
• 300 g mushrooms
• 1 tbsp butter
• 1 tbsp flour
• 4 tbsp oil
• 600 g veal, cut from the frikandeau, shredded
• ⅛ liter white wine, dry
• 1 cup of cream (0.2 l)
• 1 tsp salt
• 2 pinches of white pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and dice the onion. Trim and thinly slice the mushrooms. Knead the butter into the flour. Heat the oil, brown the veal in batches, remove from the pan and place in a sieve over a bowl. Fry the diced onion in the oil until translucent. Add the sliced ​​mushrooms and fry. Pour in the wine and cream. Stir in the flour dumpling. Let the sauce simmer for a few minutes, then season with salt and pepper. Mix the meat and its juices from the bowl into the sauce. Reheat the strips. Serve with hash browns and a leaf or cucumber salad. Tip: Use only fresh mushrooms (or omit them altogether), as canned mushrooms not only impair the flavor but also the texture of the dish. Frikandeau is a tender cut of meat from the inside of the veal leg.