Zurich-style strips of veal with mushrooms in a creamy white-wine sauce.
Zürcher Geschnetzeltes is closely associated with Zurich and Swiss restaurant cooking. Thin veal strips are cooked quickly, then finished with mushrooms and a light cream sauce.
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Ingredients
- 700 g veal, cut into thin strips
- 300 g mushrooms, sliced
- 150 g shallots, finely chopped
- 30 g butter
- 20 ml neutral oil
- 150 ml dry white wine
- 250 ml veal or chicken stock
- 200 ml cream
- 15 g plain flour
- 7 g salt
- 2 g white or black pepper
- 10 g parsley, chopped
Method
- Season veal lightly and sear quickly in batches in oil and half the butter. Remove before it overcooks.
- Add remaining butter, shallots and mushrooms and cook until lightly browned.
- Dust with flour, cook briefly, then add wine and reduce by half.
- Add stock and cream and simmer until lightly thickened.
- Return veal only long enough to heat through, then finish with parsley and pepper.
Chef Notes
Veal cooks quickly, so brown it in batches and return it only at the end. The sauce should coat rather than drown the meat.
Substitutions
Chicken breast can replace veal for a practical variation, though it is no longer the classic Zurich preparation.
Storage
Refrigerate for up to 2 days. Reheat gently to protect the cream sauce and meat texture.
Allergen Notes
Contains milk and wheat. Wine contains alcohol during preparation.
Always Cook with Heart. Always!
Chef-tested recipe
Zurich-style strips of veal with mushrooms in a creamy white-wine sauce.
