Zurich-Style Veal in Cream Sauce — the Original in 30 Minutes
The veal is seared briefly in a very hot pan in batches, taken out, and returned to the cream sauce only at the end. That is exactly what keeps it tender. Served with rösti, it is Zurich's best-known dish — ready in 30 minutes.
Zurich-style veal has a reputation as a restaurant dish, yet it is on the table in half an hour. Everything rests on two things: a properly hot pan, and the patience to sear the meat in two batches rather than all at once. Let the meat boil in the sauce and you get chewy strips; let it merely warm through at the end and you get the original.
Ingredients
- 600 g Veal (cut into strips)
- 250 g Mushrooms
- 1 piece Onion
- 2 dl Double cream
- 1 dl White wine
- 1 dl Veal stock
- 2 tbsp Butter
- 1 tbsp Flour
- 1 tsp Salt
- Pepper
- 1 tbsp Lemon juice
- ½ bunch Parsley
Method
- 1
Prepare
Slice the mushrooms, finely chop the onion and chop the parsley. Pat the meat dry with kitchen paper — wet meat does not sear, it steams.
- 2
Sear the meat
Heat 1 tbsp butter in a pan until very hot. Sear the meat in two batches for 1 to 2 minutes each, season with salt and pepper, and remove immediately. It should still be pink inside.
- 3
Fry the mushrooms
Add the remaining butter to the same pan and fry the onion and mushrooms for 5 minutes, until the liquid has evaporated and they take on colour.
- 4
Start the sauce
Dust with the flour, fry briefly, then deglaze with the white wine and scrape the browned bits off the base of the pan. Add the veal stock and reduce for 2 minutes.
- 5
Reduce the cream
Add the cream and simmer uncovered for 5 minutes, until the sauce thickens enough to coat the back of a spoon.
- 6
Return the meat
Take the pan off the heat. Return the meat with any juices and let it warm through only — do not boil it again. Season with lemon juice and scatter over the parsley.
Tips
- The most common mistake is an overcrowded pan. Too much meat at once drops the temperature, the meat releases water and turns grey instead of brown.
- Never let the meat boil once it is back in. Veal toughens above about 65 °C, and it finishes cooking in the hot sauce anyway.
- This dish does not reheat well — the meat toughens. Better to cook the right amount fresh.
What can I substitute?
Much cheaper and popular with children. Strictly speaking it is no longer Zürcher Geschnetzeltes, but it tastes excellent.
The vegetarian version. King oyster mushrooms have bite and brown similarly — sear them just as hard as meat.
The wine provides the acidity that balances the cream. Vinegar takes over if you cook without alcohol.
Lighter, but it thickens less. Let the sauce reduce for 2 to 3 minutes longer.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why does my veal turn out tough?
Almost always because the meat cooked in the sauce. Veal needs only 1 to 2 minutes of hard searing and goes back into the pan right at the end, with the heat off. The other cause is an overcrowded pan.
Do mushrooms really belong in the original?
This is still debated. The oldest recipes have no mushrooms, but they have been a fixture since the mid-twentieth century. In Zurich restaurants today you will nearly always get it with mushrooms.
What goes with Zürcher Geschnetzeltes besides rösti?
Rösti is the classic pairing, but buttered noodles, Spätzli or rice work just as well. What matters is a side that soaks up the sauce, so boiled potatoes suit it better than chips.
Can I prepare Zürcher Geschnetzeltes in advance?
The sauce yes, the meat no. You can make the sauce and mushrooms up to a day ahead and refrigerate them. Sear the meat only just before serving and add it to the reheated sauce.
How much does Zürcher Geschnetzeltes cost per person?
With Swiss veal from Migros or Coop, expect roughly 9 to 11 CHF per person — the veal is by far the biggest item. With chicken instead you come down to around 5 CHF.
