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Zürcher Geschnetzeltes — veal in creamy sauce
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Source: https://recipheon.com/en/recipes/main-dishes/zurcher-geschnetzeltes-veal-in-creamy-sauce
About this recipe
Zürcher Geschnetzeltes combines thin strips of veal with a creamy mushroom, white wine and parsley sauce. This Swiss classic calls for brief frying in small batches, not prolonged braising. The mushrooms first release their water and brown lightly, before the wine and cream go into the pan. The veal returns to the finished sauce with all the juices from the plate and is only gently warmed through. The sauce should coat the meat while remaining fluid and silky. This version uses veal without kidneys and is made in one large frying pan.
Ingredients
Veal and vegetables
600 g raw veal top round from the leg, weighed boneless after trimming off membranes
300 g raw button mushrooms, weighed after cleaning
100 g onion, weighed after peeling
40 g clarified butter — 30 g for the meat and 10 g for the vegetables
Creamy sauce
10 g all-purpose flour
150 ml dry white wine
150 ml ready-to-use unsalted beef stock
200 ml liquid whipping cream (30% fat)
10 g fresh parsley leaves
6 g fine salt — 3 g for the meat and 3 g for the sauce
0.5 g ground black pepper
Steps
Pat the veal dry and slice across the grain about 4–5 mm thick, then cut into strips 4–5 cm long and about 1 cm wide. Dry the mushrooms and slice about 4 mm thick. Finely chop the onion and chop the parsley. Measure the remaining ingredients, as the meat will fry quickly.
Heat a large heavy frying pan about 28 cm across until very hot. Add 10 g clarified butter and one third of the meat, spreading the strips loosely in one layer. Fry for 2–3 minutes, turning once the underside has browned; the meat should become lightly golden without cooking for long in its juices. Transfer to a plate. Fry the remaining two batches in the same way, adding 10 g clarified butter each time and allowing the pan to heat up again. Season the seared meat with 3 g salt and cover loosely. Keep all the juices on the plate.
AI-generated Reduce the heat to medium and add the remaining 10 g clarified butter and the onion to the same pan. Fry for about 3 minutes, stirring, until the onion softens. Add the mushrooms and fry over a medium-high heat for 6–8 minutes, stirring occasionally, until their released water evaporates and some slices brown lightly. Keep the light brown fond on the bottom, but do not let it burn.
Dust the vegetables with flour and stir over a medium heat for about a minute. Pour in the wine and mix thoroughly, scraping the browned fond off the bottom with a spatula. Cook without covering for about 3–4 minutes, until the liquid has reduced by roughly half. Reducing thickens the sauce and mellows the wine flavor, but does not mean that all the alcohol has been removed.
Gradually pour in the stock, stirring to blend in the flour without lumps, then add the cream. Simmer gently without covering for 5–7 minutes, stirring occasionally, until the sauce is smooth and lightly coats a spoon. It should still flow freely, not form a thick paste. Season with the remaining 3 g salt and the pepper. The meat remains out of the pan.
Reduce the heat to low. Add the veal to the finished sauce and pour in all the juices from the plate. Stir gently and warm for about 2 minutes until the meat is hot, keeping the sauce just below a boil. Do not prolong the braising, as the thin strips can become tough. Remove the pan from the heat, stir in most of the parsley, divide into four portions and sprinkle with the remaining parsley. Serve straight away with all the sauce.
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