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Name: Zürcher Geschnetzeltes
Total time: 40 min
Yield: Serves 4
Cuisine: Switzerland
Ingredients: 600 g veal escalope, cut into thin strips; 250 g button mushrooms, sliced; 2 shallots, finely chopped; 40 g unsalted butter; 150 ml dry white wine; 100 ml veal stock; 200 ml heavy cream; 1 tbsp lemon juice; 1 tsp salt; 1/4 tsp white pepper; 1 tbsp flat-leaf parsley, chopped

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Switzerland40 minServes 4schon gekocht

Zürcher Geschnetzeltes

Zutaten11

veal escalope, cut into thin strips600 g
button mushrooms, sliced250 g
shallots, finely chopped2
unsalted butter40 g
dry white wine150 ml
veal stock100 ml
heavy cream200 ml
lemon juice1 tbsp
salt1 tsp
white pepper1/4 tsp
flat-leaf parsley, chopped1 tbsp

FleischGemüseMilch & EiSonstigesObstGewürz & Soße

Zubereitung

Pat the veal strips dry and season lightly with salt and white pepper.
Melt half the butter in a wide pan over high heat and sear the veal in batches for about 1 minute until just colored; remove and set aside.
Add the remaining butter, lower the heat, and soften the shallots for 2 minutes, then add the mushrooms and cook until they release their liquid and brown.
Pour in the white wine and veal stock and simmer until reduced by about half.
Stir in the cream and simmer gently until the sauce thickens enough to coat a spoon.
Return the veal and any juices to the pan and warm through for 1–2 minutes without boiling, so the meat stays tender.
Finish with lemon juice, adjust salt and pepper, and scatter with parsley before serving, traditionally with Rösti.