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    You are in: Home / Recipes / Zürigschnätzlets (Veal in Cream Sauce- Veal Zurich) Recipe
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    Zürigschnätzlets (Veal in Cream Sauce- Veal Zurich)

    Zürigschnätzlets (Veal in Cream Sauce- Veal Zurich). Photo by I'mPat

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Chickee's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 600 g veal, cut into thin strips about 1 1/2 inch long
    • 1 tablespoon butter
    • 1/2 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. 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. 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. 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. 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. 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).

    Ratings & Reviews:

    • on July 04, 2010

      55

      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.

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    • on September 29, 2008

      45

      This was lovely. My only complaint was it was a bit lacking in terms of colour / flavour. I think some chopped flatleaf parsley stirred in at the end would have made all the difference! But a great base recipe. I doubled the flour, which allowed me to leave out the cornstarch.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 16, 2008

      55

      So very delicious. This was two dinner servings and two lunch servings for us. I happened to have huge mushrooms that I sliced thick to mimic the veal strips. For the veal i got a deal on veal shoulder chops (really more like a steak) that worked beautifully. The wine cooks down so that it is not overwhelming but provides a lovely underpinning for the rest of the ingredients. I used half and half instead of full cream. This recipe caught my attention as I have posted a similar one for the microwave, using leftovers - Julienne of Veal/Poultry/Pork (Microwave) . Anyway, I served this with peas and saffron rice - just float a pinch of saffron threads on the water - you end up with a pretty, mottled rice.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Zürigschnätzlets (Veal in Cream Sauce- Veal Zurich)

    Serving Size: 1 (230 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 520.4
     
    Calories from Fat 297
    57%
    Total Fat 33.1 g
    50%
    Saturated Fat 18.1 g
    90%
    Cholesterol 213.6 mg
    71%
    Sodium 190.7 mg
    7%
    Total Carbohydrate 8.6 g
    2%
    Dietary Fiber 0.7 g
    3%
    Sugars 1.9 g
    7%
    Protein 35.9 g
    71%

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