Zürcher Geschnetzeltes (Zurich-style Veal)
by Tavolino
A classic Swiss dish of tender veal strips in a creamy mushroom sauce, perfectly rounded off with a hint of lemon.
Ingredients
- Veal 600 g
- Clarified butter or cooking cream as needed
- Onion 1
- Mushrooms 250 g
- Flour 1 tbsp
- White wine or broth 2 dl
- Broth 1 dl
- Heavy cream 2 dl
- Lemon zest a little
- Salt as needed
- Pepper as needed
- Parsley 1 tbsp
Preparation
- 1
Cut the veal into thin strips.
- 2
Finely chop the onion and slice the mushrooms thinly.
- 3
Heat some clarified butter in a pan over high heat.
- 4
Sear the meat in batches briefly until browned.
- 5
Remove the meat from the pan and keep warm.
- 6
Reduce the heat and sauté the chopped onions in the pan until translucent.
- 7
Add the mushrooms and sauté briefly.
- 8
Dust the flour over the vegetables and mix well.
- 9
Deglaze with white wine or broth and reduce the liquid by half.
- 10
Add the heavy cream and let the sauce reduce slightly again.
- 11
Stir in the grated lemon zest and season the sauce with salt and pepper to taste.
- 12
Return the meat to the sauce and heat through briefly without letting it cook further.
- 13
Sprinkle with chopped parsley and serve immediately.