Swiss
Zurich Veal Ragout
Veal in a creamy sauce with mushrooms, served with rösti.
Tempo55 min
Porzioni4
Calorie332 kcal
LivelloMedio
Ingredienti
- vitello600 g
- champignon350 g
- panna200 ml
- cipolla1 pz
- vino bianco secco150 ml
- burro40 g
- patata700 g
- vino secco150 ml
Istruzioni
1
Cut the veal into thin strips and the mushrooms into slices.
2
Quickly sauté the veal over high heat and set aside.
3
In the same pan, sauté the onion and mushrooms until the liquid has evaporated.
4
Pour in the white wine and reduce slightly.
5
Add the cream, return the veal and heat through without prolonged boiling.
6
Serve with rösti, pasta or mashed potatoes.