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Zürcher Geschnetzeltes on two plates with Rösti.
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Zürcher Geschnetzeltes

A recipe for Zürcher Geschnetzeltes inspired by our time in Zürich, Switzerland! Thinly sliced veal is briefly simmered in a mushroom cream sauce until tender.
Course Main
Cuisine Swiss
Keyword cream, meat, mushroom, Swiss, Switzerland, veal
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings 4 Servings

Ingredients

  • 1 pound (450 grams) veal tenderloin
  • 2 tablespoons (16 grams) all-purpose flour
  • 3 tablespoons (42 grams) unsalted butter divided
  • Salt and freshly ground black pepper to taste
  • 8 ounces (227 grams) button mushrooms sliced
  • 1 small onion peeled and finely chopped
  • 1 garlic clove peeled and minced
  • 1/2 cup (120 milliliters) dry white wine
  • 1 tablespoon (8 grams) cornstarch
  • 1/2 cup (120 milliliters) beef stock
  • 1 cup (240 milliliters) heavy cream
  • Finely chopped fresh parsley for garnish

Instructions

  • Slice the veal tenderloin against the grain into thin slices about 2 inches (5 centimeters) long and 1/3 inch (1 centimeter) thick. Toss with the flour.
  • Place a large saucepan over medium heat. Add 2 tablespoons (28 grams) of the butter.
  • Once the butter has melted, add the veal slices, sprinkle with salt and pepper, and cook, stirring occasionally, just until browned on all sides.
  • Remove the veal to a plate and set aside.
  • Add the remaining 1 tablespoon (14 grams) butter to the pan.
  • Once melted, add the sliced mushrooms and onion. Cook, stirring occasionally, until the mushrooms are starting to brown and the onions starting to soften.
  • Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
  • Pour in the white wine, scraping the bottom of the pan to remove any browned pieces.
  • Simmer until the wine has reduced by half.
  • Place the cornstarch in a medium bowl. Slowly add the vegetable stock while whisking to incorporate the cornstarch. Whisk in the cream.
  • Reduce heat to medium low. Add the cream/vegetable stock/cornstarch mixture and bring to a simmer.
  • Stir in the set-aside veal, season with salt and pepper, and continue to simmer, stirring occasionally just until the sauce has thickened and the veal has cooked through.
  • Sprinkle with the chopped parsley and serve immediately while still hot with desired sides.