Here comes the all-time swiss classic Zürcher Geschnetzeltes. Best served with Rösti or Pappardelle pasta. Sooo delicious, you will lick the plates. haha
Note: some recipes add flour/cornstarch, but I am not a fan of it.
Ingredients
500g veal filet
300g white/brown champignons, halved or sliced
1 shallot, chopped
120ml white wine
120ml veal or chicken broth/stock
150-200g heavy cream
25g butter
parsley, chopped
dash lemon juice
Preparation
1. Slice the veal in strips
2. Sauté the strips in oil for 2-3min. on very high heat. Add salt and pepper. Then put the veal strips in the pre-heated oven by 70-80C on an extra plate.
3. Add champignons to the pan where you cooked the veal stripes and cook for 2-3min on medium heat
4. Now add butter and shallots. Cook for 2-3min
5. Add white wine reduce and then veal or chicken fond/stock
6. Also add heavy cream and reduce for 5min on high heat. Also add salt and pepper.
7. Bring the veal strips incl. meat liquid back to the pan and cook for 3-4min on medium heat. At the end add a dash of lemon and chopped parsley and combine.
8. Add additional chopped parsley on top and serve with Rösti or pasta (Tagliatelle/Pappardelle)
1 Like
Looks great. My mother used to make this or a version very close. Never knew what it was called though.
Wow-somehow I’ve never heard of this… 
You need to hang out around the Umlauts.
Movenpick in Toronto had something like this in the 80s , really yummy.
Would a dash of Dijon work in this?
I had this at Movenpick in the 90s!
Mustard is not part of the traditional recipe, but if you like Dijon cream sauce, why not?
Yes, mustard is not part of the original recipe, but try it out. And to add ceps/Steinpilze would be a very nice thing too. Of course you can use more veal demi glace if you like.
I will also adjust the recipe regarding the liquids next time. I made it for the first time, so I had to look how it turns out. I already reduced the heavy cream (32%) a bit. I am a big fan of sauce, so I was quite generous with the cream. In addition I didn’t use flour/starch to thicken the sauce which some people do in Switzerland.
had to look up veal fond. It’s veal stock made from veal and veal bones, mirepoix, aromatics.
P.S. optional you can adjust the amount of liquids, less cream instead more veal stock/broth or veal demi-glace.
Martin can you repost recipe. We made last evening and I wanted to compare recipes
The link at the top gets not found or private
Pretty close to our recipe. Onion instead of shallot and only wine, no bullion. We also do use flour added to meat to thicken and we combine everything before adding cream at the end
