| Zutat |
Menge |
Kalorien |
| Zwiebeln |
150g |
60kcal |
| Butter ohne Salz |
30g |
215kcal |
| Sahne schwere Schlagsahne |
240g |
816kcal |
| Nudeln, Ei, gekocht |
400g |
552kcal |
| geschmorter Kalbsschulterarm |
450g |
1062kcal |
| Pilz weiss |
225g |
50kcal |
| frische Petersilie |
5g |
2kcal |
| Wein, Weiß[pl:]Wino, białe |
30g |
25kcal |
| Weizenmehl, weiß, Allzweckmehl, angereichert, gebleicht |
15g |
55kcal |
| Suppe, Rinderbrühe Bouillon und Consomme, Konserven, kondensiert |
240g |
26kcal |
Recipe Instructions:
Ingredients:
• 1 pound veal, thinly sliced
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 onion, finely chopped
• 8 ounces mushrooms, sliced
• 1 cup beef broth
• 1 cup heavy cream
• 2 tablespoons white wine (optional)
• 1 tablespoon chopped parsley
• Rösti (Swiss potato pancakes) or egg noodles, for serving
Instructions:
1. Prepare Veal: Season veal slices with salt and pepper, then coat with flour.
2. Sauté Veal: In a large skillet, melt butter over medium-high heat. Add veal slices and brown on both sides. Remove from skillet and set aside.
3. Cook Onion and Mushrooms: In the same skillet, add more butter if needed and sauté onion until translucent. Add mushrooms and cook until softened.
4. Deglaze and Simmer: Pour in beef broth and white wine (if using), scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes.
5. Finish Sauce: Stir in heavy cream and return veal to the skillet. Simmer gently for another 5 minutes until veal is cooked through and sauce has thickened slightly.
6. Serve: Sprinkle with chopped parsley and serve hot over rösti or egg noodles.
