Classics · Swiss

Zürcher
Geschnetzeltes

Zürcher Geschnetzeltes
Time
30'
Diff.
medium
Kcal
580
/ serving
Servings
4
Gather 13 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 06

Prep the ingredients

600 g
300 g
1 szt

Cut veal (rump or leg) (600 g) into strips about 1 cm thick and 4-5 cm long — against the grain. Slice button mushrooms (300 g). Finely chop onion (1 szt).

Tip
Keep the veal cold from the fridge — it cuts into clean strips much easier.
Step 02 of 06

Sear the veal

600 g
2 łyżka
1 łyżeczka
0,5 łyżeczka

Heat a 28 cm cm pan on high, add oil (2 łyżka). Add veal (rump or leg) (600 g) in two batches — don't overcrowd. Sear 1-2 minutes while stirring, the meat should only brown on the outside and stay pink inside. Transfer to a plate. Season with salt (1 łyżeczka) and black pepper, ground (0,5 łyżeczka).

Tip
Veal is lean — overcooking makes it rubbery and dry. Better undercooked than over.
Step 03 of 06

Cook onion and mushrooms

40 g
1 szt
300 g

In the same pan add butter (40 g). Once melted, add onion (1 szt) and cook 3 minutes until soft. Add button mushrooms (300 g) and cook another 5-6 minutes on medium-high until they release their water and start to brown.

Step 04 of 06

Build the sauce base

1 łyżka
150 ml
200 ml

Sprinkle wheat flour (1 łyżka) over the mushrooms and stir. Cook for 1 minute — the flour must toast or the sauce will taste raw. Pour in dry white wine (150 ml) and stir while scraping the bottom of the pan. Once the wine reduces by half (about 2 minutes), add beef or veal broth (200 ml).

Step 05 of 06

Bring it all together

200 ml
0,5 szt
600 g
1 łyżeczka
0,5 łyżeczka

Pour in cream 30% (200 ml) and simmer on low for 3-4 minutes until the sauce thickens enough to coat a spoon. Squeeze in juice from lemon (juice) (0,5 szt). Return veal (rump or leg) (600 g) to the pan along with any juices from the plate. Warm through for 1 minute — the meat should just heat up, not cook further. Season with salt (1 łyżeczka) and black pepper, ground (0,5 łyżeczka).

Tip
Don't simmer the veal in the sauce longer than a minute — it's already cooked and every extra minute dries it out.
Step 06 of 06

Serve

2 łyżka

Sprinkle with parsley (chopped) (2 łyżka). Serve immediately, traditionally with rösti or noodles.

Zürcher Geschnetzeltes
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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