Nidwalden veal geschnetzeltes

• 600 g veal, cut into strips
• 1 tbsp flour
• 1 cooking spoon finely chopped onions
• 4 cl herb eau-de-vie
• 1 dl white wine
• 150 g apple pieces
• 150 g mushrooms
• 1 dl gravy
• 1.5 dl cream
• 50 g walnuts
• salt and pepper

1. Dust the veal with flour and fry it hot with the chopped onions.
2. Season with salt and pepper and douse with the eau-de-vie.
3. Remove the meat from the pan, fry the apple pieces and mushrooms and douse with the wine.
4. Reduce by half, add the gravy with cream and bring to the boil briefly, add the meat and walnuts.

Serve with a rösti or pasta.