Zürcher Geschnetzeltes

Sliced veal in a white wine and cream sauce with mushrooms.

Ingredients

• 600 g Veal
• 250 g Mushrooms
• 1 Onion
• ¾ cup White wine
• ¾ cup Cream
• 3 tbsp Butter
• 1 tbsp Flour
• 1 tbsp Lemon juice
• 3 tbsp Parsley
• 2 tsp Salt

Method

1. Slice the veal — Cut the veal into thin strips and pat completely dry.
2. Sear fast — Fry in very hot butter for barely 1 minute, then lift out — overcooking makes it tough.
3. Cook the mushrooms — Cook the onion and mushrooms in the same pan until browned.
4. Make the sauce — Dust in the flour, pour in the wine and reduce by half, then add the cream and simmer until it coats a spoon.
5. Return the veal — Slide the veal and its juices back in and warm through without boiling.
6. Geschnetzeltes is ready — Finish with lemon and parsley and serve with rösti.

More Switzerland recipes

• Cheese Fondue
• Rösti