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Zürcher Geschnetzeltes
Zurich-style sliced veal in mushroom cream sauce with rösti
Zürcher Geschnetzeltes is the signature dish of Zurich's old guild restaurants and a favourite Sunday meal in homes across German-speaking Switzerland. Thin strips of veal are seared quickly, then the pan is deglazed with white wine and finished with cream and mushrooms into a pale, glossy sauce, and the whole thing is served beside a golden, crisp rösti. The wine adds alcohol (most cooks it off); for an alcohol-free version use the same amount of chicken stock with 1 teaspoon of lemon juice. The usual error is cooking the veal in the sauce until it toughens; sear it fast, take it out, and only warm it through at the end. Chef's tip: boil the potatoes for the rösti a day ahead and chill them; cold, firm potatoes grate cleanly and fry up crisp.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the rösti
For the veal
Method
0/9 doneStep 1: Peel the chilled 1 ¾ lb waxy potatoes and grate them coarsely. Mix in 1 tsp salt.
Step 2: Melt half of ⅔ oz butter in a 24 cm non-stick frying pan over a medium heat. Add the potato, press it lightly into a flat cake and cook for 12–15 minutes, shaking the pan now and then, until the base is deep golden and crisp.
15 minStep 3: Slide the rösti onto a plate, invert the pan over it and flip it back in. Add the rest of ⅔ oz butter around the edge and cook the second side for 10–12 minutes. Keep warm in a low oven.
12 minStep 4: Meanwhile, pat 1 ⅓ lb veal escalope or fillet dry and season with half of ½ tsp salt. Heat 2 tbsp sunflower oil in a large frying pan over a high heat until very hot.
Step 5: Sear the veal in two batches for 1–2 minutes per batch, tossing, until just browned outside and still slightly pink inside. Tip onto a plate with its juices.
4 minStep 6: Lower the heat to medium, add ⅔ oz butter, 2 shallots and 9 oz button mushrooms and cook for 5–6 minutes until the mushrooms are golden and dry.
6 minStep 7: Pour in ½ cup dry white wine (or your alcohol-free swap) and bubble for 2 minutes until reduced by half, scraping the pan. Add ¾ cup veal or chicken stock and ¾ cup double cream and simmer for 4–5 minutes until slightly thickened. Stir in 1 tsp cornflour and cook for 1 minute more.
8 minStep 8: Return the veal and its juices and warm through for 1–2 minutes only; do not let it boil. Season with 1 tsp lemon juice, the rest of ½ tsp salt and ½ tsp ground white pepper.
2 minStep 9: Scatter with ⅓ oz fresh parsley and serve straight away with wedges of rösti. Leftovers keep 2 days in the fridge; reheat gently until piping hot.
Nutrition per serving
- Calories
- 660 kcal
- Protein
- 39 g
- Carbs
- 35 g
- Fat
- 40 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zürcher Geschnetzeltes take?
- About 65 minutes in total: 25 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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