🇨🇭 Switzerland recipe
Zuercher Geschnetzeltes
Zurich's signature dish is an exercise in elegant simplicity. Thin strips of premium veal are seared at blazing heat, then bathed in a luscious sauce of white wine, veal stock, and cream enriched by earthy mushrooms. The key is speed: the veal must be cooked in small batches to maintain color and tenderness, never stewing in its own juices. Served atop a golden roesti, it is Swiss comfort dining at its finest.
Prep20 mins
Cook25 mins
Serves4
Difficultymedium
Ingredients
- 600g veal loin or tenderloin, trimmed and cut into thin 5mm strips
- 250g button or cremini mushrooms, sliced
- 1 medium onion, finely diced
- 150ml dry white wine (Fendant or similar Swiss white)
- 200ml veal or beef stock
- 200ml heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon sunflower oil
- 1 tablespoon plain flour
- 1 tablespoon lemon juice
- Salt and freshly ground white pepper
- Fresh flat-leaf parsley, chopped, for garnish
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 440
- Protein
- 32 g
- Carbs
- 14 g
- Fat
- 28 g
