Zurich veal (Steba DD1)

Category: Meat dishes
Kitchen: swiss
Zurich veal (Steba DD1)

Ingredients

Veal (I have a beef neck) 600 g
Champignon 200 g
Bulb onions 1 PC.
Dry white wine 150 g
Wheat flour 1 st. l.
Butter 2st. l.
Vegetable oil 2st. l.
Thyme pinch
Sour cream 3st. l.
Salt pepper taste

Cooking method

  • Cut the meat into long thin strips. Onions - in small cubes, mushrooms - in slices.
  • Cooking in a Teflon bowl.
  • Fry the meat in butter in the Fry program, pour into a separate bowl along with the resulting juice.
  • First fry the onion in vegetable oil, put. Then mushrooms.
  • Mix meat with juice, mushrooms, onions, flour, salt, pepper, thyme, wine. Simmer on the Fry program with the lid open for 5 minutes to evaporate the alcohol.
  • Then the program Meat, pressure 0.7, 20 minutes. (For the stove - 40 minutes.)
  • At the end of the program, wait at least 10 minutes, release the pressure, add sour cream, stir and simmer for 1 minute on the Fry.
  • Serve with fried potatoes.
  • Zurich veal (Steba DD1)
  • Delicious!!! The meat is very tender.
  • The basis of Zurich cuisine is meat. It is eaten here always and everywhere. One of the main points of the program for any gourmet in Zurich is a visit to the famous Zeughauskeller restaurant, located in a former military arsenal.
  • Zurich veal (Steba DD1)
  • The restaurant has one large room, decorated with medieval weapons and armor. There are always a lot of people here, so you may not even dream of solitude and even more a romantic dinner. Moreover, nothing is heard from the noise. so it won't be possible to talk either. Only there is.) It is better to book a table in advance. otherwise, you can stand long enough in front of the queue, waiting for a vacant table.
  • Zurich veal (Steba DD1)
  • The menu in the restaurant is presented in 8 languages, including Russian. The most popular dish in it is veal with mushrooms and fried potatoes.

The dish is designed for

4 servings

Note

recipe from the magazine "AiF. about the kitchen".

marmelad
Omela, super! laughed
Natalishka
Omela, so tasty! And beautiful
Omela
Natalia, Thank you!
NatalyMur
Omela, Super simple and very tasty! I took it to bookmarks!
Omela
Natalia, Thank you! Cooking is really simple, but it turns out very tasty. It was still a debut for me, I cooked champignons for the first time.
NatalyMur
Quote: Omela

It was still a debut for me, I cooked champignons for the first time.
And 7 years ago I began to cook them for the first time, and before that, when I lived in Murmansk, I cooked other mushrooms - aspen mushrooms, boletus ... And the champignons in the store did not even see ... Probably, I just did not pay attention
Omela
Well, I didn't count them for mushrooms either. And this year we ourselves only went out to pick mushrooms once, so there are no "normal" mushrooms.
Natalishka
Omela, wow, champignons are not mushrooms: wow: Have you tried them baked in AF? It's so delicious
NatalyMur
Omela, and I saw fresh chanterelles in our store this week, I don’t understand just - it’s not the season for them now ... True, some of them were like sprinkled with earth ... Anything is better than champignons, but something stopped me. ..

Natalishka Champignons do not have a characteristic mushroom aroma, and their taste is poor ... But if there is nothing else, of course, champignons can be cooked deliciously ...

Omela
Quote: Natalishka

Have you tried them baked in AF? It's so delicious
Natasha, I just say that I have never cooked. I have a very careful attitude towards mushrooms (I have been poisoned more than once). Only white people can eat without fear. And the child loves mushrooms very much. That is why I switched to champignons, as the safest ones. Now I will try different recipes.

Quote: NatalyMur

and I saw fresh chanterelles in our store this week,
Not. this is not about me.

Quote: NatalyMur

Champignons do not have a characteristic mushroom aroma, and their taste is poor ...
Well, this is where they fit in very organically.
NatalyMur
Quote: Omela

Well, here they fit in very organically.
Boom to try ...
Omela
Pralna!
Natalishka
Omela, I did not poison myself, but I saw others. And after that, I'm wary. And champignons (y) and at any time of the year. And they look very tasty in the recipe.
Omela
Quote: Natalishka
And after that, I'm wary.
Vooot .. and I'm talking about! So - GIVE CHAMPIGNONS !!!
Marusya
Ksyushik, now I know WHAT I will cook today Thanks for the idea
And what about there next to the parsley leaf? cucumber? beautifully!

did the temperature go down?

kirch
Ksyusha, what a good recipe, as we love, and just in time. However, as always, when I think about what to cook, a recipe from you appears. I am mastering Shteba.
Omela
Marusya, kirch, Thank you! Cook. I would be glad if you like it.
Omela
Quote: Maroussia
And what about there next to the parsley leaf? cucumber?
Yeah, pickled cucumber, it comes in handy here. I tried to cut figuratively.
Trishka
Omela, Ksyushik, thanks for the delicious meat!
No photos have been eaten, it was fun!
Omela
Trishka, Ksenia, thank you. that reminded me of the recipe! Glad you liked!
Trishka
Quote: Omela
reminded about the recipe!
lana light
I cooked with oyster mushrooms, I really liked it!
Mistletochka, thanks for the recipe, bookmarked!

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