Veal Strips

Ingredients

• 600 g veal cutlets (from the top loin, sliced 1 cm thick)
• 1 tbsp oil
• 1 tbsp butter
• 1 onion (peeled, finely diced)
• 1 tbsp flour (coarsely packed)
• 0.125 l white wine
• 250 ml Whipping Cream
• 1 bunch parsley (chopped)
• Salt
• Pepper

Instructions

1. 1.

   Cut the meat into 1.5 cm wide strips and 2 cm long pieces.

2. 2.

   Heat oil in a pan and sear the meat strips, turning constantly for about 1 minute until browned.

3. 3.

   Remove the meat from the pan and set aside on a plate.

4. 4.

   Reduce heat to medium; add butter to the pan and sauté the onion until translucent.

5. 5.

   Dust with flour, stir in, and let it lightly brown while stirring (light caramelization).

6. 6.

   Gradually pour in wine while continuously stirring.

7. 7.

   Add cream and bring to a gentle boil while stirring once.

8. 8.

   Return the meat strips to the sauce and gently heat through.

9. 9.

   Stir in chopped parsley, season with salt and pepper, taste, and serve. Usually served with Swiss rösti; spaetzle also pairs well.