Zürcher Geschnetzeltes
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The Tale of Zürcher Geschnetzeltes
Zürcher Geschnetzeltes, sliced veal in a creamy mushroom sauce, is tied to Zurich's urban dining tradition and first appears in cookbooks in the early-to-mid 20th century. It's now considered a classic Swiss-German dish, traditionally served alongside rösti.
Ingredients
Scale:· 4 servings
- 600g veal, thinly sliced into strips
- 200g mushrooms, sliced
- 1 onion, finely chopped
- 1 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon flour
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- 1Heat butter in a large skillet and quickly sear the veal strips over high heat until just browned; remove and set aside.
- 2In the same pan, sauté the onion until softened.
- 3Add the mushrooms and cook until they release their moisture and begin to brown.
- 4Sprinkle in the flour and stir to coat.
- 5Pour in the white wine, scraping up any browned bits, and simmer until slightly reduced.
- 6Stir in the cream and simmer until the sauce thickens.
- 7Return the veal to the pan and heat through without overcooking.
- 8Season with salt and pepper, garnish with parsley, and serve with rösti.
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