Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Veal Zurichoise
2013-08-06
https://www.metro.ca/userfiles/image/recipes/emince-veau-zurichoise-5350.jpg
PT20M
PT12M
PT32M
Season veal with salt and pepper.In a skillet over high heat, melt butter and quickly pan-sear veal.Remove meat and set aside.In the same skillet, on medium cook onions and mushrooms but do not brown.Deglaze with white wine. Add demi-glace and cook for 2 minutes.Add cream and reduce sauce to desired consistency.Adjust seasoning.Return meat to the skillet and simmer briefly.Serve with noodles.
4
Académie Culinaire
0
0
0
0
1 lb 5 oz (600 g) thinly sliced veal round
Salt and pepper to taste
2 Tbsp. (30 mL) butter
3 Tbsp. (45 mL) minced onion
6 oz (200 g) white mushrooms, sliced thin
1/4 cup (60 mL) dry white wine
1/2 cup (125 mL) demi-glace or thickened brown stock
3/4 cup (190 mL) heavy cream 35% m.f.
Veal Zurichoise
-
![]()
Gluten-free
4
servings
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME
Ingredients
-
1 lb 5 oz
(600 g)thinly sliced veal round
-
Salt and pepper to taste
-
2 Tbsp.
(30 mL)butter
-
3 Tbsp.
(45 mL)minced onion
-
6 oz
(200 g)white mushrooms, sliced thin
-
1/4 cup
(60 mL)dry white wine
-
1/2 cup
(125 mL)demi-glace or thickened brown stock
-
3/4 cup
(190 mL)heavy cream 35% m.f.
Preparation
Season veal with salt and pepper.
In a skillet over high heat, melt butter and quickly pan-sear veal.
Remove meat and set aside.
In the same skillet, on medium cook onions and mushrooms but do not brown.
Deglaze with white wine. Add demi-glace and cook for 2 minutes.
Add cream and reduce sauce to desired consistency.
Adjust seasoning.
Return meat to the skillet and simmer briefly.
Serve with noodles.
Source :
Académie Culinaire
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
