Shredded veal schnitzel - Strimlad kalvschnitzel

SHREDDED VEAL SCHNITZEL
Strimlad kalvschnitzel

A mix of different mushrooms makes the tender veal taste great.

4 servings

1 lb veal schnitzel

10 oz mixed, fresh mushrooms
1 large onion
1 oz butter or margarine
½ to 1 teaspoon salt
black pepper
½ cup meat bouillon, ready-made
1 tablespoon flour
½ cup dry white wine
2 tablespoons crème fraîche or soured cream

Wipe off the meat and cut it in 1 cm shreds. Trim the mushrooms and cut in pieces, not too large. Peel and finely chop the onion. Melt the fat in a frying pan and sautée the onion until glossy. Increase the heat, add the meat and brown it. Add mushrooms, blend well and fry for a while. Flavour with salt and pepper and pour on the bouillon.

Stir the flour well, with the wine, add it and stir. Lower the heat, put a lid on and let it all simmer for about 5 minutes until the sauce has thickened. Remove from heat and blend in the crème fraîche. Serve immediately with rösti or a potato cake, a crisp salad and a light sparkling wine.

Enjoy!

Bella