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Zurich-style sliced veal
30 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 443
  • Fat about 29g
  • Carbohydrates about 9g
  • Protein about 32g
This is needed
This is needed for 4 people
  • clarified butter for frying
  • 400 g veal steaks (e.g. Nuss, Bäggli), cut into fine strips
  • 200 g veal kidneys, cut into fine strips
  • 200 g mushrooms, sliced
  • 1 tbsp butter
  • 1 tbsp white flour
  • 0.5 tsp salt
  • a little pepper
  • 0.5 onions, finely chopped
  • 1 dl white wine
  • salt and pepper to taste
  • 2 tbsp parsley, finely chopped
  • 1 dl meat bouillon
  • 2 dl full cream
  • 1 tbsp cornflour
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And that's how it's done
And that's how it's done
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 and 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 with parsley.