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  • Switzerland_Zurgher Geschnetzeltes - Swiss veal and creamy mushroom recipe

ZURGHER GESCHNETZELTES (VEAL IN A MUSHROOM AND CREAM SAUCE)

  • Switzerland_Zurgher Geschnetzeltes - Swiss veal and creamy mushroom recipe

Imagine my surprise when I found a Swiss recipe almost identical to one that I invented for Cosmin almost three years ago.  We'd just started dating and I asked him what his favourite foods were.  In a pot I put them together with a slosh of wine and some cream, it was love at first bite and he has requested it at least once a month ever since.  

The only difference between my dish is and the Swiss zurgher geschnetzeles is that I use chicken whereas the Swiss use veal, I serve mine with mashed potato, they serve theirs with potato rosti or chips.  We had to try it the Swiss way, so we got us some veal and cooked up a big batch.  

Unsurprisingly, Cosmin was all for it, although as it was so close to being one of his favourite meals he couldn't help but miss the chicken.  If you want to try it his way, just swap out the veal for chicken.

Makes Dulcie's List   Makes Cosmin's List
Switzerland_Zurgher-Geschnetzeltes-2.jpg

ingredients

  •  900g veal shoulder diced
  •  4 tbsp butter
  •  1 onion, peeled and finely diced
  •  450g mixed mushrooms sliced
  •  1 tbsp flour
  •  100ml white wine
  •  100ml double cream
  •  Salt and pepper to taste
to serve
  •  Potato rosti or chips

NUTRITIONAL CONTENT PER PORTION

  • Calories | 431
  • Fat | 25.5g

Serves | 6

Prep Time | 10 minutes

Cooking Time | 45 minutes

method

  1. In a large heavy based pan, sauté the veal in 2 tablespoons of the butter until cooked through and lightly browned on all sides. Transfer the meat to a plate and keep warm.  Pour the excess juices and fat in the pan into a small jub/bowl for later.
  2. Melt the remaining two tablespoons of butter to the pan, add the onion and sauté until translucent.
  3. Stir in the mushrooms and season generously with salt and pepper, cook over medium until golden.
  4. Stir in the flour before deglazing the pan with the wine and juices from the meat. Bring to the boil and then cover and simmer over medium high for 15 minutes until the sauce begins to thicken stirring regularly.
  5. Reduce to a low heat and pour in the cream in a slow stream stirring all the while.
  6. Season the veal generously with salt and pepper and add to the mushroom mix. Heat over low for 2-3 minutes.
  7. Serve with potato rosti.

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