zurich style diced veal (zurcher geschnetzeltes)

Name: Zurich style diced veal (Zurcher geschnetzeltes)
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: French
Ingredients: 1 kilograms (2 lb 3 oz) veal back strap, sliced into 2 cm (¾ in) strips; 2-3 tablespoon(s) unbleached plain (all-purpose) flour; 50 gram(s) (2 oz) unsalted butter; 2 tablespoon(s) virgin olive oil; 1 - onion, very finely sliced; 2 clove(s) garlic, finely sliced; 15 - fresh sage leaves, chopped; 200 gram(s) (7 oz) swiss brown mushrooms, thickly sliced; 250 milliliter(s) (8½ fl oz) dry white wine; - sea salt and freshly ground black pepper; 300 milliliter(s) (10 fl oz) cream

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

This is a specialty of Zürich prepared at the Kronenhalle restaurant. It is served with rösti. This is not a French recipe it's listes as such because there is not a Swiss option on this site. Recipe from Winter In The Alps by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.

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yield 6 serving(s)

prep time 15 Min

cook time 30 Min

method Stove Top

Ingredients For zurich style diced veal (zurcher geschnetzeltes)

1 kg

(2 lb 3 oz) veal back strap, sliced into 2 cm (¾ in) strips
2-3 Tbsp

unbleached plain (all-purpose) flour
50 g

(2 oz) unsalted butter
2 Tbsp

virgin olive oil
1

onion, very finely sliced
2 clove

garlic, finely sliced
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

How To Make zurich style diced veal (zurcher geschnetzeltes)

1
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.

2
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.
3
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.
4
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.
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