Coarsely shred the meat. Heat the oil in a frying pan. Now season the shredded meat lightly with salt and season with pepper and sprinkle with the flour and mix. Then fry briefly in portions in the hot oil. Pour into a sieve and keep warm with a saucepan underneath in a stove heated to about 60 °C.
In the same frying pan, warm the butter, add the finely chopped onions and sauté. Add the sliced mushrooms together with the juice of one lemon and steam. Add the wine and boil it to half. Then add the mushrooms to the meat with a ladle and continue cooking.
Later stir the soup well with the cream and the cornflour and add it to the liquid in the frying pan. Add to it. Simmer gently for about 2 min, stirring throughout. Season well.
Now add the meat to the sauce form and let it bubble up briefly repeatedly. Arrange on warmed plates and sprinkle with parsley.
Traditionally, it is served with rösti and a red Zurich wine (Hottiger, Worrenberger, Schiterberger) or white wine (e.g. a Raeuschling).
Tip: This recipe is the original. However, you can omit the kidneys and sweetbreads and replace them with more veal. Or if you are on a smaller budget, use pork instead of veal.
E goodness!
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