swiss

Zurich-Style Veal in Cream and Mushroom Sauce

Name: Zurich-Style Veal in Cream and Mushroom Sauce
Yield: 1 serving
Cuisine: swiss
Ingredients: 129 g veal strips; 129 g cremini mushrooms, sliced; 56 g onion, thinly sliced; 12 g butter; 72 g heavy cream; 48 g dry white wine; 6 g all-purpose flour; 6 g Dijon mustard; 8 g lemon juice; 5 g fresh parsley, chopped; 2 g salt; 0.8 g black pepper

This simmered dish pairs veal strips with cremini mushrooms, sliced, heavy cream and onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

19 g Carbohydrates

42 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

129g veal strips 194 kcal
129g cremini mushrooms, sliced 28 kcal
56g onion, thinly sliced 22 kcal
12g butter 86 kcal
72g heavy cream 245 kcal
48g dry white wine 39 kcal
6g all-purpose flour 22 kcal
6g Dijon mustard 4 kcal
8g lemon juice 2 kcal
5g fresh parsley, chopped 2 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

veal stripsall-purpose floursaltblack pepper
Pat the veal dry and season with salt and pepper. Toss lightly with the flour until just coated.
veal stripsbutter
Heat the butter in a skillet over medium-high heat. Sear the veal strips quickly (about 60-90 seconds), then remove to a plate.
cremini mushroomsonion
In the same pan, saute the onion until translucent. Add mushrooms and cook until browned and their moisture evaporates.
dry white wine
Add white wine and scrape up browned bits. Simmer 1-2 minutes to reduce slightly.
veal stripsheavy creamDijon mustard
Stir in the cream and Dijon mustard. Return veal to the pan and gently simmer until just cooked through, 2-3 minutes (do not boil hard).
lemon juicefresh parsley
Stir in lemon juice and parsley. Taste and adjust seasoning. Serve hot.