Applications

Westnut Hazelnut Recipes - www.westnut.com

Gschnetzlets

Submitted by Elanor R. Zwald

Serves: 4-6
Prep Time: 25 minutes

  • 1 lb. veal cut thin sliced
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 well rounded tablespoon flour
  • 1/4 medium onion, minced
  • 1/2 cup dry white wine
  • 1 boullion cube dissolved
  • 1/2 cup water or 1/2 cup brown sauce
  • salt and pepper to taste
  • pinch of nutmeg
  • 1 4-oz. can of sliced mushrooms, drained or
  • fresh mushrooms may be used in any amount desired.
  • 1/2 cup chopped or sliced hazelnuts
  • 2 tablespoons cream

Cut veal into fine slivers approximately 1" in size. Heat butter and oil and saute onion lightly. Add meat and saute over as hot a fire as possible until veal loses color. Dust meat with flour and mix well before adding wine, hot boullion and seasoning. Let come to a quick boil. Add mushrooms and cream. Just before serving sprinkle chopped hazelnuts on top. Serve with mashed potatoes, noodles or rice. Note: Roundsteak which has been tenderized when purchased may be substitued for veal.

Our Sites

Hazelnut.com
Oregon Orchard
Westnut
Hazelnut Growers of Oregon

Hazelnut Growers of Oregon
401 N. 26th Ave.
Cornelius, OR 97113

800-273-4676

Contact us