Zurich Veal Noodles
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Fried pieces of veal with mushrooms, shallots, topped with cream sauce prepared from the fat.
Ingredients:
Procedure:
1. Cut the cutlets through the thread into about 1 cm wide noodles, salt and pepper
2. Clean the mushrooms and cut them into chips
3. Peel and dice the shallots
4. Heat the oil and butter (20 g) in a pan, add the diced meat and stir fry vigorously for about 3-4 minutes
5. Remove the meat from the pan with a leaky ladle and keep hot
6. Put the rest of the butter (20 g) in the pan, heat it up, add the chopped shallots and let them brown
7. Add the mushrooms, fry rapidly until they turn brown, add salt and pepper and add to the meat noodles
8. Drain the fat from the loosened pan, dilute the roast with white wine, add the broth and cream and cook, stirring constantly, until thickened, thicken with brine if necessary
9. Stir in the meat and mushrooms and heat through
10. Serve sprinkled with chopped parsley.
Recommendation:
Supplement.
Note:
Note:
Note:
Mass must not be cooked in the sauce anymore, just reheated so it doesn’t solidify. Instead of mushrooms, we can use shil-také mushrooms or real mushrooms.
