Zürigschnätzlets (Veal in Cream Sauce- Veal Zurich)

READY IN: 30mins
ImPat
Recipe by Chickee

Very traditional Swiss meal. Adapted from Betty Bossi. You can also add about 200g of calf's kidney, instead of some of the veal, but I don't like it so I omit it.

Top Review by ImPat

Even the DH said he would like to try again (even though he did overcook the veal a tad - I prepped he cooked) but he would like to add a little zing with some paprika (sub sour cream for the cream and you have a stroganoff). For allergy reasons I did have to sub spring onion/scallion for the the onion. We served it over bow tie pasta and with steamed vegetables and thoroughly enjoyed, thank you Chickee, made for Aussie/Kiwi Swap #42 July 2010.

Ingredients Nutrition

  • 600 g veal, cut into thin strips about 1 1/2 inch long
  • 1 tablespoon butter
  • 12 of an onion, chopped fine
  • 200 g mushrooms, sliced
  • 1 cup of a young white wine, like Sauvignon Blanc
  • 1 cup cream
  • 1 tablespoon flour
  • 1 tablespoon cornflour

Directions

  1. Sauté the veal in a little (extra) butter briefly until browned, season with salt and pepper, and drain on paper towels. Don't overcook the meat - it should just be browned on the surface at this point since it will cook more in the sauce.
  2. Add butter to the pan you sautéed the meat in, and cook the onion until transparent. Add the mushrooms and sauté. Add the flour. Add a pinch of dried thyme (optional).
  3. Add the wine and cook down rapidly over high heat. Add the meat back. (If the wine is too mellow, add a little lemon juice).
  4. Dissolve the cornflour in the cream, and add this to the pan, stir and let bubble just until the meat is cooked but still tender.
  5. Take off the heat and adjust the seasoning. Serve with plain rice, buttered rice, boiled potatoes, pasta, or (most traditionally) with rösti or knöpfli (spaezle).

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