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Zürcher Geschnetzeltes

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 Servings
Course: Main Course
Cuisine: Swiss

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

    Cup of Yum
  1. 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.
  2. Place a large saucepan over medium heat. Add 2 tablespoons (28 grams) of the butter.
  3. Once the butter has melted, add the veal slices, sprinkle with salt and pepper, and cook, stirring occasionally, just until browned on all sides.
  4. Remove the veal to a plate and set aside.
  5. Add the remaining 1 tablespoon (14 grams) butter to the pan.
  6. Once melted, add the sliced mushrooms and onion. Cook, stirring occasionally, until the mushrooms are starting to brown and the onions starting to soften.
  7. Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
  8. Pour in the white wine, scraping the bottom of the pan to remove any browned pieces.
  9. Simmer until the wine has reduced by half.
  10. Place the cornstarch in a medium bowl. Slowly add the vegetable stock while whisking to incorporate the cornstarch. Whisk in the cream.
  11. Reduce heat to medium low. Add the cream/vegetable stock/cornstarch mixture and bring to a simmer.
  12. 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.
  13. Sprinkle with the chopped parsley and serve immediately while still hot with desired sides.