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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 manié). | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	20			6304.1667	0.0	1402.5	35.4167
butter	20			1710.0	78.57	53.43	144.0
veal steak	600		boneless	6304.1667	0.0	1402.5	35.4167
button mushroom	250			6304.1667	0.0	1402.5	35.4167
onion	1			64.0	14.944	1.76	0.16
white wine	200			-	-	-	-
cream	200	ml		669.5183	13.4918	7.3647	70.3603
salt pepper				6304.1667	0.0	1402.5	35.4167
lemon juice				-	-	-	-
chive				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.