Veal Strips

Ingredients

• 600 g veal (from the shank)
• 3 tbsp oil
• dry white wine
• 200 g heavy cream
• Salt
• white pepper
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• thyme sprig

Instructions

1. 1.

   Wash and pat dry the veal, then cut into finger‑thick strips. Heat the oil in a large pan and sear the meat strips in batches until browned. Remove them, place on a plate under a sieve to drain excess fat, and set aside.

2. 2.

   Finely chop the onions and sauté them in the remaining fat from the meat, stirring until translucent.

3. 3.

   Deglaze with white wine, reducing the liquid by about half. Stir in the cream, bring to a boil, then season with salt, pepper, Worcestershire sauce, and thyme.

4. 4.

   Return the veal strips with their juices to the pan, warm through, garnish with thyme sprigs, and serve immediately with Rösti or your choice of side.