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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté the veal in a little (extra) butter briefly until browned, season with salt and pepper, and drain on paper towels. Don't overcook the meat - it should just be browned on the surface at this point since it will cook more in the sauce. | 2. Add butter to the pan you sautéed the meat in, and cook the onion until transparent. Add the mushrooms and sauté. Add the flour. Add a pinch of dried thyme (optional). | 3. Add the wine and cook down rapidly over high heat. Add the meat back. (If the wine is too mellow, add a little lemon juice). | 4. Dissolve the cornflour in the cream, and add this to the pan, stir and let bubble just until the meat is cooked but still tender. | 5. Take off the heat and adjust the seasoning. Serve with plain rice, buttered rice, boiled potatoes, pasta, or (most traditionally) with rösti or knöpfli (spaezle). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal	600	g	cut	804.0	8.4	130.2	27.78
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1/2		chopped	32.0	7.472	0.88	0.08
mushroom	200		sliced	-	-	-	-
white wine	1	cup		-	-	-	-
cream	1	cup		792.0	15.96	8.712	83.23200000000001
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
cornflour	1	tablespoon		-	-	-	-

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