1 Review

This classic Swiss dish is as good as I remember it from back home, all creamy delishiousness! I used inexpensive stewing veal, which took a little longer to cook through; it took about an hour and a half for the meat to get tender but it was worth the time and the sauce is out of this world! I know the traditional side dish is Roesti but the new potatoes at the market just looked so inviting that I went with it. This recipe is is a stand by that never gets old! ThanksBecR!

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gemini08 March 18, 2012
Zurcher Geschnetzeltes (Zurich-Style Veal Strips in Cream Sauce)