Zurich-style diced veal recipe (Zurcher geschnetzeltes)
- Cuisine: Swiss
- Serves 6
1 kg (2 lb 3 oz) veal back strap, sliced into 2 cm (¾ in) strips
2–3 tablespoons unbleached plain (all-purpose) flour
50 g (2 oz) unsalted butter
2 tablespoons virgin olive oil
1 onion, very finely sliced
2 cloves garlic, finely sliced
about 15 fresh sage leaves, chopped
200 g (7 oz) Swiss brown mushrooms, thickly sliced
250 ml (8½ fl oz) dry white wine
sea salt and freshly ground black pepper
300 ml (10 fl oz) cream
This is a speciality of Zürich, and I think one of the most delicious dishes prepared at the Kronenhalle restaurant. It is served with rösti.
Sprinkle the flour over the meat and coat well. Heat half of both the butter and oil in a frying pan. As soon as the butter foams, add the meat and brown it very quickly on all sides. Set aside on a plate.
Add the rest of the butter and oil to the pan and sauté the onion, garlic and sage for a few minutes, then add the mushrooms. Stir well and when the mushrooms start to soften, continue cooking for about 5 minutes longer.
Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape away any crust that has formed. Add the veal and cook, stirring, until the wine has evaporated. Turn the heat down to low and cook for another 10 minutes.
Season with salt and pepper, and at the last moment, add the cream, let it bubble for 2 minutes, then remove from the heat and serve.
Recipe from Winter In The Alps by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.
If you enjoyed this Zurich-style diced veal recipe (Zurcher geschnetzeltes) then browse more Swiss recipes, stew recipes, meat recipes, cooks and their books recipes, manuela darling-gansser recipes, child-friendly recipes and our most popular hainanese chicken rice recipe.
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