Zrcher Geschnetzeltes Zurich Veal Recipe
Indulge in the rich and comforting flavors of Zurcher Geschnetzeltes, a traditional Zurich veal recipe that is as elegant as it is satisfying. This Swiss classic features tender strips of veal sautéed to perfection and bathed in a luscious white wine and cream sauce infused with the earthy depth of mushrooms, onions, and garlic. The delightful deglazing step unlocks robust layers of flavor, while a touch of cornstarch ensures a silky, restaurant-quality finish. Perfectly seasoned and garnished with fresh parsley, this dish pairs beautifully with rösti, rice, or buttered noodles, making it an ideal choice for both cozy family meals and sophisticated dinner parties. Ready in just 40 minutes, this crowd-pleaser brings authentic Swiss cuisine to your table with minimal effort.
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Recipe Information
Ingredients
- 500 grams Veal (boneless, cut into thin strips)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 100 milliliters Dry white wine
- 200 milliliters Heavy cream
- 100 milliliters Beef or veal stock
- 200 grams Button mushrooms (sliced)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Season the veal strips with salt and black pepper and set aside.
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat.
Add the veal strips to the skillet in batches to avoid overcrowding, cooking them until golden brown on the outside but still slightly pink inside, about 2-3 minutes per batch. Remove from skillet and set aside.
In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of butter.
Add the chopped onion and cook until translucent, about 2 minutes.
Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and golden, about 5 minutes.
Deglaze the pan by adding the dry white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.
Pour in the beef or veal stock and bring to a gentle simmer.
Stir in the heavy cream, allowing the sauce to heat through, but do not let it boil.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir this into the sauce to thicken it, cooking for an additional 2-3 minutes until the sauce reaches your desired consistency.
Return the cooked veal strips to the skillet and toss them in the sauce until warmed through, about 1-2 minutes.
Taste and adjust seasoning, adding more salt or pepper as needed.
Garnish with freshly chopped parsley and serve immediately with rösti, rice, or buttered noodles.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.6 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 656 mg | 14% | |
*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.
