Zurcher Geschnetzeltes Zurich Style Veal Strips in Cream Sauce
Zürcher Geschnetzeltes, or Zurich-style veal strips in cream sauce, is a timeless Swiss classic that combines tender veal strips with earthy mushrooms in a rich, velvety white wine and cream sauce. This elegant yet comforting dish is further elevated with the subtle brightness of freshly squeezed lemon juice and a garnish of chopped parsley for a lovely finish. Perfect for a cozy dinner or a special occasion, this recipe is quick to prepare, requiring just 40 minutes from start to finish. Traditionally served with golden rösti (crispy potato cakes), noodles, or fluffy basmati rice, it’s a versatile delight that will transport you straight to the heart of Switzerland.
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Recipe Information
Ingredients
- 500 grams veal (cut into thin strips)
- 200 grams white mushrooms (sliced)
- 1 medium onion (finely chopped)
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 100 ml dry white wine
- 200 ml heavy cream
- 100 ml chicken or veal stock
- 1 teaspoon lemon juice
- 1 to taste salt
- 1 to taste black pepper
- 1 tablespoon fresh parsley (chopped)
Instructions
Season the veal strips with a pinch of salt and pepper.
In a large skillet, heat 1 tablespoon of butter over medium-high heat. Sear the veal strips in batches for about 2-3 minutes until just browned. Remove the veal and set aside.
Add the remaining 1 tablespoon of butter to the skillet. Sauté the onions until translucent, approximately 3-4 minutes.
Add the sliced mushrooms to the skillet and cook for another 5-6 minutes until they release their moisture and begin to brown.
Sprinkle the flour over the onions and mushrooms, stirring well to coat evenly.
Deglaze the pan by adding the white wine, scraping the bottom of the skillet to release any browned bits. Let it simmer for about 2 minutes to reduce slightly.
Pour in the chicken or veal stock and bring the mixture to a simmer.
Stir in the heavy cream and continue cooking for about 3-4 minutes until the sauce thickens slightly.
Return the veal strips to the skillet, along with any juices they released. Simmer gently for 2-3 more minutes, taking care not to overcook the veal.
Add the lemon juice and adjust seasoning with salt and pepper as desired.
Sprinkle fresh parsley over the top before serving. Serve hot with rösti, noodles, or rice.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.0 g | ||
| Protein | 134.7 g | 269% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 117 mg | 9% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2639 mg | 56% | |
*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.
