Zurich Diced Veal Zurcher Geschnetzeltes
Indulge in the rich and comforting flavors of Zurich Diced Veal, or Zürcher Geschnetzeltes, a classic Swiss recipe that combines tender strips of veal with a creamy, velvety sauce. This dish stands out with its harmonious blend of sautéed white mushrooms, onions, dry white wine, and a touch of lemon for brightness, all brought together with heavy cream for a luxurious finish. Perfectly seasoned and garnished with fresh parsley, this easy yet elegant recipe is ready in just 40 minutes, making it ideal for both weeknight dinners and special occasions. Traditionally served alongside golden Rösti or other hearty sides like buttery noodles or mashed potatoes, Zürcher Geschnetzeltes offers a true taste of Swiss culinary tradition. From its simple one-pan preparation to its decadent flavor profile, this comforting dish is a must-try for lovers of European cuisine.
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Ingredients
- 500 grams veal loin or veal shoulder
- 200 grams white mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium-sized yellow onion
- 1 tablespoon all-purpose flour
- 150 milliliters dry white wine
- 200 milliliters veal or chicken stock
- 150 milliliters heavy cream
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley
- 0 to taste salt
- 0 to taste ground black pepper
Directions
Step 1
Trim the veal loin or shoulder of any excess fat and sinew, then slice it into thin strips, approximately 1 cm wide.
Step 2
Clean the white mushrooms with a damp paper towel and slice them thinly. Peel and finely chop the onion.
Step 3
In a large skillet or frying pan, heat 1 tablespoon of butter and the olive oil over medium-high heat. Once hot, add the veal strips in batches, ensuring not to overcrowd the pan. Season with a pinch of salt and pepper while cooking. Sear the veal for 1-2 minutes until just lightly browned but not fully cooked through. Remove the veal from the pan and set aside.
Step 4
In the same pan, melt the remaining 1 tablespoon of butter. Add the 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 are lightly golden.
Step 5
Sprinkle the flour over the onion and mushroom mixture and stir well to coat evenly. Cook for 1 minute to remove the raw flour taste.
Step 6
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until slightly reduced.
Step 7
Pour in the veal or chicken stock and stir well. Allow the mixture to simmer for 5 minutes until it has slightly thickened.
Step 8
Stir in the heavy cream and lemon juice, then return the veal strips to the pan along with any juices that have accumulated. Simmer gently for 2-3 minutes to warm the veal through and finish cooking without overcooking it.
Step 9
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Step 10
Garnish the dish with freshly chopped parsley and serve immediately with Rösti (Swiss potato pancakes), noodles, or mashed potatoes.
Nutrition Facts
| Serving size | (1379.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2006.3 |
| Total Fat 132.3g | 0% |
| Saturated Fat 63.6g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 628.9mg | 0% |
| Sodium 3466.7mg | 0% |
| Total Carbohydrate 29.8g | 0% |
| Dietary Fiber 4.8g | 0% |
| Total Sugars 10.7g | |
| Protein 141.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 119.0mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 2758.8mg | 0% |
Source of Calories