Zurich Style Veal with Rösti Potatoes
Swiss Classics · Da Cipriano Taste Journal
Zurich Style Veal with Rösti Potatoes
Tender sliced veal in a creamy white wine and mushroom sauce, served with traditional Swiss butter rösti.
Swiss cuisine is known for its simplicity, quality ingredients and timeless classics.
Few dishes represent this tradition better than Zürcher Geschnetzeltes.
Tender strips of veal are gently cooked in a creamy white wine sauce with mushrooms
and served alongside crispy, golden butter rösti.
Method
How to do it
- Heat a little peanut oil in a large frying pan until very hot. Briefly sear the veal strips à la minute together with the onion and garlic. Season with salt and pepper.
- Remove the meat from the pan and keep warm.
- In the same pan, sauté the mushrooms until lightly browned. Season with salt and pepper, then remove and keep warm.
- Deglaze the pan with the white wine and allow it to reduce slightly.
- Stir in the flour. Alternatively, you can lightly coat the raw veal strips with flour before frying.
- Add the cream and veal stock and allow the sauce to simmer gently. Add any juices released from the meat and mushrooms for extra flavour.
- Reduce the heat and cook for about 3 minutes. Taste and adjust the seasoning if necessary. Finish with a little extra cream if desired.
- Return the veal and mushrooms to the sauce and warm through gently. Do not allow the meat to boil, otherwise it may become tough.
- Arrange the sliced veal on warm plates and serve immediately with a crisp, golden butter rösti.
Alessandro’s Note:
The secret to authentic Zürcher Geschnetzeltes is a very short cooking time for the veal. Sear it quickly over high heat and return it to the finished sauce only at the very end.
The secret to authentic Zürcher Geschnetzeltes is a very short cooking time for the veal. Sear it quickly over high heat and return it to the finished sauce only at the very end.
