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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 1 tablespoon clarified butter (or oil) over high heat and quickly brown meat strips in it until no longer pink. Remove from pan and keep warm. | 2. Add 1 more tablespoon of clarified butter to pan, if necessary, and stir in shallots and cook for 2 minutes. Add mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with flour and stir. Cook for 1 minute. | 3. While stirring, slowly add the wine and broth to the mixture. Bring to a boil and cook until sauce is reduced by half. | 4. Stir in the lemon zest, cream and salt and pepper to taste. Add the browned meat back to the pan to warm, but do not cook the sauce any longer. | 5. Serve with the parsley sprinkled on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal	12	ounces	sliced	455.6	4.76	73.78	15.742
veal kidney	4	ounces	sliced	112.266	0.9639	17.8718	3.5381
butter	2	tablespoons	clarified divided	171.0	7.857	5.343	14.4
shallot	2		minced	230.4	53.76	8.0	0.32
mushroom	2	cups	sliced	-	-	-	-
purpose flour	1	tablespoon		-	-	-	-
white wine	1	cup		-	-	-	-
beef broth	1	cup		16.8	0.096	2.736	0.528
cream	1/4	cup		198.0	3.99	2.178	20.808000000000003
lemon zest	1/2 - 1	teaspoon		-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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