Zürcher Geschnetzeltes

| October 17, 2020 | 0 Comments


500g veal filet
300g white/brown champignons, halved
2 shallots, chopped
120ml white wine
120ml veal broth/stock
200g heavy cream
50g butter
parsley, chopped
dash lemon juice


1. Slice the veal in strips

2. Sauté in oil for 2-3min. on high heat. Add salt and pepper. Then put in the pre-heated oven by 60-80C

3. Add half of the butter to the pan and add champignons, cook for 3-4min on medium heat

4. Add rest of the butter and shallots. Cook for 3-4min

5. Add white wine and after 1-2min veal fond

6. Also add heavy cream and reduce for 5min on high heat. Also add salt and pepper.

7.  Bring veal back to the pan and cook for 3-4min. At the end add a dash of lemon and chopped parsley

8. Serve with Rösti or Papardelle pasta. ENJOY


Category: Berlin Kitchen

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