Switzerland / Main
Zürcher Geschnetzeltes
Veal strips in a creamy mushroom sauce with white wine, served with rösti.
Ingredients
- Veal, in strips700 g
- Mushrooms300 g
- Shallots3
- Dry white wine150 ml
- Cream250 ml
- Veal stock150 ml
- Butter60 g
- Flour1 tbsp
- Lemon1
- Parsley30 g
- Potatoes for rösti800 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cut the veal into fine strips across the grain and pat them dry.
Heat a pan with butter and sear the meat in batches for thirty seconds, moving it onto a plate.
Fry the shallot and mushrooms in the same pan until their water has gone.
Stir in the flour, cook it a minute and add the wine, reducing it by half.
Add the stock and cream and reduce the sauce to a coating consistency, about eight minutes.
Return the meat with its collected juices, warm it a minute without boiling, and add lemon.
Scatter with parsley and serve with rösti set alongside rather than under the meat.
