Zürcher Geschnetzeltes
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Prep Time
15 mins
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Cook Time
30 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 veal tenderloin 450 grams
- 2 tablespoons all-purpose flour 16 grams
- 3 tablespoons butter divided, unsalted, 42 grams
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 8 ounces button mushrooms sliced, 227 grams
- 1 onion peeled and finely chopped, small
- 1 garlic peeled and minced, clove
- 1/2 cup dry white wine 120 milliliters
- 1 tablespoon corn starch
- 1/2 cup beef stock 120 milliliters
- 1 cup heavy cream 240 milliliters
- parsley for garnish, finely chopped, fresh
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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