Zürcher Geschnetzeltes (Zurich-Style Veal in Cream Sauce)

Name: Zürcher Geschnetzeltes (Zurich-Style Veal in Cream Sauce)
Yield: 4
Cuisine: Switzerland
Ingredients: Veal, cut into thin strips — 600 g (1.3 lb); Mushrooms, sliced — 200 g (7 oz); Small onion, finely chopped — 1; White wine — 120 ml (1/2 cup); Cream — 240 ml (1 cup); Butter — 30 ml (2 tbsp); Flour — 15 g (1 tbsp); Salt and pepper — to taste; Chopped parsley — 1 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Veal, cut into thin strips — 600 g (1.3 lb)
Mushrooms, sliced — 200 g (7 oz)
Small onion, finely chopped — 1
White wine — 120 ml (1/2 cup)
Cream — 240 ml (1 cup)
Butter — 30 ml (2 tbsp)
Flour — 15 g (1 tbsp)
Salt and pepper — to taste
Chopped parsley — 1 tbsp

Method

Season the veal strips with salt and pepper. Heat half the butter in a hot pan and sear the veal quickly in batches, about 1-2 minutes per batch, then set aside.
In the same pan, melt the remaining butter and sauté the onion and mushrooms for 5 minutes.
Sprinkle in the flour and stir for 1 minute, then deglaze with the white wine, scraping up any browned bits.
Stir in the cream and simmer for 5 minutes until slightly thickened.
Return the veal to the pan along with any resting juices, and warm through for 2 minutes without overcooking.
Season to taste, scatter with parsley, and serve immediately with rösti.

Introduction: Named for the city of Zurich, this quick-cooked veal dish in a creamy mushroom and white wine sauce is a staple of Swiss-German restaurants, traditionally served alongside a fresh rösti for a complete, satisfying meal.

Cultural Background: Named for the city of Zurich, this quick-cooked veal dish in a creamy mushroom and white wine sauce is a staple of Swiss-German restaurants, traditionally served alongside a fresh rösti for a complete, satisfying meal.

Tips: Sear the veal in batches over high heat so it browns rather than steams. Add the veal back to the sauce only briefly at the end to keep it tender.

Variations: Add a splash of brandy along with the wine for extra depth. Use chicken breast as a lighter alternative to veal.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently over low heat, stirring, to avoid overcooking the meat.

FAQs:

Q: What is geschnetzeltes?

A: It refers to thinly sliced meat cooked quickly, a technique central to this classic Zurich dish.

Q: What’s traditionally served alongside it?

A: Rösti is the classic accompaniment, though buttered noodles are also common.