Ingredients
| Züricher Geschnetzeltes | |
| 30g | Veal (shoulder) |
| 10 g | Onions, fresh |
| 100 g | Mushrooms (fresh/can) |
| 2 ml ( 1/2 tsp) | Lemon juice |
| 200 g | Pasta (protein-reduced, cooked ) |
| 10 g (2 tsp) | Butter |
| 30 ml | Water |
| 20 ml ( 2 tbsp) | Cream (30% fat) |
| 1/4 g (1 pinch) | Pepper |
| Cucumber Salad | |
| 150 g | Cucumbers, fresh |
| 10 ml (1 tbsp) | Olive Oil |
| ¼ g (1 pinch) | Salt |
| 10 ml (1 tbsp) | Vinegar |
| 10 g | Onions, fresh |
| ¼ g (1 pinch) | Pepper |
| Kiwi orange salad | |
| 50 g | Kiwis, fresh |
| 100 g | Orange, fresh |
| 5 g (1 tsp) | Sugar |
Cooking Instructions:
Züricher Geschnetzeltes
Cut the veal and the onions into small cubes. Clean the mushrooms and slice them. Melt the butter in a pan, fry the meat gold-brown, add the onions and the mushrooms. Pour the water and the cream on it, braise it for 15 minutes. Season with salt and pepper. Serve the cooked noodles with the meat. Tip: You can serve it as well with grated potatoes.
Cucumber salad
Peel the cucumber and cut it into slices. Cut the onions into cubes. Four the dressing, mix vinegar, olive oil, salt and pepper. Tip: Serve the cucumber salad with dill.
Kiwi orange salad
Peel the kiwis and cut them into 3 mm slices. Peel the orange and shop it with a small knife. Mix the fruits, sprinkle it with icing sugar and let it raw for 10 minutes. Tip: This fruit salad can be served with pastries and fits excellent to crepes or waffles.
General Information
| Difficulty: | 2 of 5 |
Nutritional Information
| 758 kcal | Energy |
| 13,0 g | Protein |
| 301 mg | Phosphate |
| 159 mg | Sodium |
| Potassium | Potassium |
| 1 portion – calculated for a person of 70 kg |