Zürcher Geschnetzeltes - Zurich Style Diced Veal

Zürcher Geschnetzeltes - Zurich Style Diced Veal Recipe

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Baby Kato

By
@BabyKato

This recipe has been posted here for play in Culinary Quest - Switzerland. The recipe is from website: dreamingofwinter.blogspot.ch from cookbook
'Winter In The Alps - Food by the Fireside' by Manuela Darling-Gansser.

This recipe is a creamy, rich, delicious meal perfect on a wintery evening with a glass of red wine.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
20 Min
Cook:
35 Min
Method:
Stove Top

Ingredients

1
kg veal back strap sliced into strips
2-3 tbsp plain flour
50 g
unsalted butter
2
tbsp virgin olive oil
1
onion, finely sliced
2
cloves of garlic finely sliced
15
fresh sage leaves chopped
200 g
swiss brown mushrooms thickly sliced
250
ml dry white wine
300
ml cream

How to Make Zürcher Geschnetzeltes - Zurich Style Diced Veal

Step-by-Step

  • 1Coat the meat in flour. Heat half of the oil and butter in a frying pan and once the butter foams add the meat and brown it quickly. Place the meat on a plate and put to the side.
  • 2Add the rest of the butter and oil to the pan and saute the onion, garlic and sage. After a few minutes add the mushrooms and cook for 5 minutes after they have started to soften.
  • 3Add the wine to de-glaze the bottom of the pan, then add back in the veal and cook, stirring until the wine has evaporated. Turn down the heat to low and continue to cook for another 10 minutes.
  • 4Season with salt and pepper and at the last moment add in the delicious cream, allowing to bubble for two minutes.
  • 5Remove from the heat, serve, enjoy and be merry!

Printable Recipe Card

About Zürcher Geschnetzeltes - Zurich Style Diced Veal

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Middle Eastern
Other Tag: Quick & Easy
Hashtag: #Veal Dish