Zürcher Geschnetzeltes
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
Swiss
Zürcher Geschnetzeltes
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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.
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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.
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