Veal Zurich
Veal Zurich, a classic Swiss recipe originating from the heart of Zurich, brings sophistication to your dining table with its velvety cream sauce and tender veal strips. This dish is all about balance—juicy veal, pan-seared to golden perfection, is combined with a luscious sauce made from dry white wine, rich beef or veal stock, and silky heavy cream, with a touch of Dijon mustard for depth. Aromatic garlic, onions, and a splash of lemon juice add layers of flavor, while fresh parsley offers a bright, herbal garnish. This 40-minute recipe is perfect for special occasions or indulgent weeknight dinners, traditionally served alongside Rösti, creamy mashed potatoes, or crusty bread. If you're craving authentic Swiss cuisine, Veal Zurich is a must-try!
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Recipe Information
Ingredients
- 500 grams Veal (cut into thin strips)
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium White onion (finely chopped)
- 2 cloves Garlic (minced)
- 100 milliliters Dry white wine
- 100 milliliters Heavy cream
- 100 milliliters Beef or veal stock
- 1 teaspoon Dijon mustard
- 1 tablespoon Flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon juice
- 1 tablespoon Parsley (finely chopped, for garnish)
Instructions
Season the veal strips with salt and pepper. Dredge them lightly in flour, shaking off any excess.
Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat.
Working in batches to avoid overcrowding the pan, sear the veal strips until golden brown on both sides, about 1-2 minutes per batch. Remove the veal from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Add the chopped onions and cook until softened and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until the wine reduces by half.
Add the beef or veal stock, heavy cream, and Dijon mustard to the skillet, stirring well to combine. Let the sauce simmer gently for 5 minutes, or until it thickens slightly.
Return the seared veal strips to the skillet, along with any accumulated juices. Reduce the heat to low and simmer for 2-3 minutes, allowing the veal to warm through.
Stir in the lemon juice for a hint of acidity, and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped parsley and serve immediately with Rösti, mashed potatoes, or crusty bread for a traditional Swiss touch.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.8 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2027 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
