Zürcher Geschnetzeltes - Zurich Style Diced Veal

Zürcher Geschnetzeltes - Zurich Style Diced Veal

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Baby Kato


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.


★★★★★ 1 vote

20 Min
35 Min
Stove Top


  • 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


  1. Coat 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.
  2. Add 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.
  3. Add 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.
  4. Season with salt and pepper and at the last moment add in the delicious cream, allowing to bubble for two minutes.
  5. Remove 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

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