Zürcher Geschnetzeltes veal ragout, known in Swiss German as “Züri-Gschnätzlets” is a classic dish in Switzerland, particularly in and around the Zurich region.
The Recipe was published in a cookbook for the first time in 1947.
The traditional ingredients are white wine, cream and beef stock and mushrooms.
Delicate but quick to make, this dish will may find its way into your heart through your stomach. The dish is normally served with Rösti (Swiss Hash Browns).
Heat half the butter in a large frying pan.
Sauté the veal in batches for a few minutes until they are just cooked.
Use a slotted spoon to remove the meat to a bowl and set aside. Keep the meat warm.
Add the remaining butter to the pan and cook the onions until they are yellow and have softened.
cook the mushrooms
sprinkle the flour on the mushrooms and the onions
add the double cream and let everything simmer gently for a few minutes.
Taste for seasoning.
If the sauce is too thin, add cornflour (cornstarch) by making a slurry – simply dissolve about 1 tablespoon of cornflour (cornstarch) in a small bowl with 1 tablespoon of water. Pour this slowly into the pan and stir until you have the right consistency.
If the sauce is too thick, you can thin the sauce with some boiling water or cream.
Return the meat to the pan and stir it through the sauce for about 1 minute to warm through.
Sprinkle with parsley before serving.
I am an amateur chef and expat. Thank to my work i had the opportunity to travel a lot an work in different countries. Born in Switzerland, son of a German and living in Costa Rica. My biggest cooking Idol is my Grandma and my mom who though me to cook when i was a Teenager.
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