Zürcher Geschnetzeltes (Zürich cut meat)

This is a type of veal and mushroom stew from Zürich. Its French name is Emincé de Veau à la Zurichoise.

Zürcher Geschnetzeltes (Zürich cut meat)

Zürcher Geschnetzeltes with rösti and carrots
Servings:	Serves 4
Calories per serving:	625
Ready in:	35 minutes
Prep. time:	10 minutes
Cook time:	25 minutes
Difficulty:
Recipe author:	Chef
First published:	19th January 2013

Best recipe review Loving the Rosti, Julia! 4/5 They go so well with the creamyness of this recipe. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 600 g veal, thinly sliced
• Flour
• 50 g butter
• 1 onion, peeled and chopped
• 300 g button mushrooms, wiped and sliced
• 125 ml white wine
• 200 ml single cream
• Salt and black pepper
• Flat leaved parsley, finely chopped

Method

1. Lightly coat the veal in flour.
2. Heat the butter to medium in a saucepan and fry the veal until it is almost cooked.
3. Remove the veal and set aside.
4. In the same pan, soften the onions, then add the mushrooms and increase the heat to high.
5. Deglaze with the wine, add the cream and bring to the boil.
6. Add the veal to the sauce and adjust seasoning.
7. Add the chopped parsley and serve.

Serving suggestions

Serve with rösti.

Variations

You can use chicken or pheasant breasts as an alternative to veal, although it would not be authentic.

Chef's notes

Veal is not easy to find in the UK so if you are not able to buy it as a whole piece, then sliced cubes would be fine. However do not use minced veal.

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