Zurich-Style Veal (Emince Zurichoise)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Swiss
Zurich-Style Veal (Emince Zurichoise)
Description
This recipe for Zurich-Style Veal begins with trimming veal tenderloin free of fat and slicing it thinly (emince cut). Mushrooms are finely sliced and shallots chopped. Half of the heavy cream is whipped and chilled while veal is seasoned with salt, white pepper, and paprika.
The veal is seared in batches in hot vegetable oil to lock in juices, then removed. Butter is added to the same pan where shallots are softened without browning, followed by mushrooms which are sautéed and seasoned. The pan is deglazed with white wine, reduced, then veal stock or demi-glace is added along with meat juices collected from the searing step. This sauce simmers briefly, then veal is returned to the pan with sour cream folded in and combined with whipped cream just before serving to gently enrich the sauce.
The result is tender veal cuts coated with a creamy, mushroom-laden sauce enhanced by fresh parsley. This dish pairs well with noodles or rice and is a delicate, classic representation of Zurich culinary tradition.
Ingredients
- 720 grams veal tenderloin trimmed, cut in fine slices
- 90 grams shallot chopped finely
- 60 milliliters white wine dry
- 240 grams button mushrooms
- 60 grams sour cream
- 90 milliliters heavy cream
- 150 milliliters veal stock or demi glaze, brown
- 10 grams parsley washed, chopped
- 60 grams butter
- vegetable oil for frying
- 1 pinch paprika
- white pepper from the mill
Instructions
- Trim the tenderloin completely free of fat or sinew and slice into flat, slices (emince cut).
- Wash the mushrooms, dry them on a towel and slice them finely.
- Whip half of the cream to a soft peak and place in the fridge.
- Season the meat with salt, white pepper from the mill and paprika.
- In a heavy skillet, heat the vegetable oil and sear the veal emince, in small quantities per batch, very well on all sides, then remove the meat from the pan and set aside.
- Add the butter to the same skillet, add the chopped shallots and sautee them will but without color, then add the mushrooms and further sautee them as well. Season the mushrooms with salt and pepper from the mill.
- De-glaze the mushrooms with the white wine and reduce the wine until almost evaporated.
- Add the brown veal stock or the demi-glace and bring to boil, now add the juices that have been released by he meat and collected at the bottom of the dish the meat has been sitting on. Simmer for 3-5 minutes.
- Add the non whipped half of the cream and the sour cream and simmer while reducing the sauce to the correct thickness.
- Add the meat back into the sauce and let the meat heat through. Do not boil though, as boiling the meat will make it tough. Adjust the seasoning and then add the whipped cream and the chopped parsley if so desired.
- Serve immediately.
- Note: Traditionally either Roesti potatoes, spaetzli or butter fettuccini are served with veal emince. For an upgraded version you can use chanterelles, ceps or morels to replace the button mushrooms.
Notes
User Reviews
Overall Rating
4.9
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