Zrcher Geschnetzeltes Cut Meat Zrich Style
Zürcher Geschnetzeltes, or "Cut Meat Zurich Style," is a classic Swiss recipe that brings comforting elegance to your table in just 40 minutes. This creamy dish features tender veal strips seared to perfection, paired with sautéed onions and earthy mushrooms, all enveloped in a luxurious white wine and heavy cream sauce. A hint of lemon juice adds brightness, while freshly chopped parsley ties it all together. Zürcher Geschnetzeltes is best enjoyed with traditional Swiss Rösti or velvety tagliatelle for a hearty and satisfying meal. Perfect for fans of European-inspired cuisine, this one-pan dish is both easy to prepare and sure to impress with its rich blend of flavors and textures.
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Recipe Information
Ingredients
- 500 g veal (thinly sliced, tender cut such as loin or escalope)
- 2 tbsp butter
- 1 medium onion (finely chopped)
- 200 g white mushrooms (sliced)
- 1 tsp all-purpose flour
- 100 ml dry white wine
- 200 ml heavy cream
- 100 ml beef or veal stock
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper (freshly ground)
- 2 tbsp parsley (fresh, chopped, for garnish)
- 1 tbsp vegetable oil (for frying)
Instructions
Prepare the veal by slicing it into thin, bite-sized strips. Pat the pieces dry with paper towels.
In a large skillet, heat 1 tablespoon of vegetable oil and 1 tablespoon of butter over medium-high heat.
Add the veal strips in batches to avoid overcrowding the pan. Sear the meat quickly for about 1-2 minutes per side until golden brown but not fully cooked. Remove the veal from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add the finely chopped onion and cook for 2-3 minutes until softened and translucent.
Stir in the sliced mushrooms and cook for another 4-5 minutes until they release their liquid and become golden brown.
Sprinkle 1 teaspoon of all-purpose flour over the mushrooms and onions, stirring well to combine. Cook for 1 minute to remove the raw flour taste.
Deglaze the skillet with 100 ml of dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
Add the heavy cream and beef or veal stock to the skillet, stirring to create a smooth and creamy sauce. Bring the mixture to a gentle simmer.
Season the sauce with lemon juice, salt, and freshly ground black pepper. Adjust seasoning to taste.
Return the veal strips to the skillet along with any juices they released. Let the meat gently warm through in the sauce for about 2-3 minutes. Do not overcook to avoid toughening the veal.
Garnish with freshly chopped parsley and serve immediately. Zürcher Geschnetzeltes is traditionally served with Rösti (Swiss potato fritters) or fresh pasta such as tagliatelle.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 3042 mg | 132% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 10.2 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 106 mg | 8% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2594 mg | 55% | |
*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.
