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Assiette d'émincé de veau à la zurichoise aux champignons et à la crème, servi avec un rösti doré et un verre de vin blanc
Team Curcuma

Zurich-style veal (Zürcher Geschnetzeltes)

The traditional recipe for Zurich-style veal: thin strips of veal seared over high heat, button mushrooms, a splash of white wine and a smooth cream sauce. A great Swiss classic ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings : 4 people
Course : Main Course
Cuisine : Swiss
Calories : 445
Ingredients Préparation Notes

Ingredients
  

  • 600 g veal (topside or rump)
  • 250 g button mushrooms
  • 2 shallots
  • 1 tbsp plain flour
  • 30 g butter
  • 1 tbsp neutral oil
  • 100 ml dry white wine (such as Fendant or Chasselas)
  • 100 ml veal stock
  • 200 ml double cream
  • 1/2 lemon (juice)
  • 2 tbsp chopped flat-leaf parsley
  • salt, white pepper, 1 pinch of nutmeg

Préparation
 

  1. Cut the veal into thin strips 5 mm thick and 4 to 5 cm long, against the grain. Dust them with flour and toss. Slice the mushrooms and finely chop the shallots.
  2. Heat the oil and half the butter in a large frying pan over very high heat. Sear the veal in two batches for just 1 to 2 minutes, without stirring at first: it should brown on the outside and stay pink inside. Set aside on a plate with its juices.
  3. In the same pan, over medium heat, melt the rest of the butter. Add the shallots and cook for 2 minutes, then add the mushrooms and brown them for 5 minutes.
  4. Pour in the white wine and scrape up the browned bits from the bottom of the pan with a spatula. Reduce by half, then add the veal stock and cream. Simmer gently for 4 to 5 minutes until thickened.
  5. Season with salt and white pepper, add the nutmeg and lemon juice. Return the veal and its juices to the sauce and warm through for 1 minute, without boiling.
  6. Sprinkle with parsley and serve immediately, with golden rösti.

Notes

Serve with rösti, fresh pasta or rice. For the traditional version, add 150 g of veal kidneys, thinly sliced and seared separately for 1 minute. Never boil the meat in the sauce or it will toughen. The dish keeps for 2 days in the fridge; reheat gently over very low heat.