Traditionally this dish was made from Veal or Calves Liver but it is nowadays more widely made from pork which is cut into thin strips before panfrying with mushrooms and cream.
Ingredients for 4 persons:
- 300 g mushrooms, sliced
juice of ½ lemon
600 g veal or pork, cut into small pieces
2 tablespoons butter
1 onion, cut in very small pieces
1 dl (3.4 fl. ounces) white wine
1 to 2 dl (3.4 to 6.8 fl. ounces) water
1.5 to 2 dl (5 to 6.8 fl. ounces) cream
1 teaspoon salt
Cook the mushrooms together with the lemon juice in a small pan, keeping the lid on. Heat through slowly, cook for 2 minutes. Pour the liquid into a cup. Keep the mushrooms warm.
Melt the butter in a frying-pan. Add the onions, heat through gently. Increase the heat, add the meat, add some water and continue to cook gently. Turn the meat occasionally to make sure it cooks evenly.
Remove the meat. Add the white wine, let cook until the liquid reduces and thickens.
Add the liquid from the mushrooms, plus some gravy-powder, cook until the sauce thickens.
Add the cream and increase the heat slightly. Add paprika. Add salt, pepper and ½ teaspoon paprika on the meat. Put meat into the sauce, increase the heat, but do not cook. Add the mushrooms
Traditionally this has to be Veal, but if you are making it at home you can use pork. Serve with rösti, or equaly as good are noodles,and a green salad.
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