Zürcher geschnetzeltes (Zurich veal) - The World's Food
The World's Food
Yield: 4
Time: 1 hour
Veal in a cream and white wine sauce with onions, mushrooms and fresh sage, a rich and traditional Swiss dish served with rösti
Ingredients
2 pounds veal, pork or chicken cut into ½ inch wide strips½ cup all-purpose flour, or as needed
6 ounces butter
6 tablespoons olive oil
1 onion, very thinly sliced
5 garlic cloves, minced
15 fresh sage leaves, cut into thin slices
16 ounces cremini or white mushrooms, thickly sliced
1 cup dry white wine such as sauvignon blanc or chardonnay
1¼ cups heavy cream
1½ teaspoons sea salt, or to taste
¼ teaspoon ground black pepper, or to taste
Preparation
Step 1
Heat 2 Tablespoons butter and 2 Tablespoons olive oil in a Dutch oven over medium heat and wait until the butter begins to foam
Step 2
Lightly coat half of the meat with a thin layer of flour and add to the Dutch oven
Step 3
Brown all sides of the meat and then set the meat aside on a plate
Step 4
Brown the other half of the meat using this process and set aside
Step 5
Add an additional 2 Tablespoons butter and 2 Tablespoons oil to the pan and heat until butter begins to foam
Step 6
Add the onion, garlic and sage and sauté for five minutes
Step 7
Add the mushrooms and sauté an additional 10 minutes, or until softened
Step 8
Add the wine to deglaze the pan and scrape away any browned bits that have formed
Step 9
Return the browned meat to the Dutch oven and cook until the wine has evaporated, stirring occasionally
Step 10
Reduce heat to low and cook an additional 10 minutes, stirring occasionally
Step 11
Add the heavy cream, stir and allow the cream gently bubble for 2 minutes
Step 12
Season with salt and pepper to taste
Step 13
Serve with rösti (crispy hash browns)
Note: This is a modified version of the recipe found here.
Heat 2 Tablespoons butter and 2 Tablespoons olive oil in a Dutch oven over medium heat and wait until the butter begins to foam
Step 2
Lightly coat half of the meat with a thin layer of flour and add to the Dutch oven
Step 3
Brown all sides of the meat and then set the meat aside on a plate
Step 4
Brown the other half of the meat using this process and set aside
Step 5
Add an additional 2 Tablespoons butter and 2 Tablespoons oil to the pan and heat until butter begins to foam
Step 6
Add the onion, garlic and sage and sauté for five minutes
Step 7
Add the mushrooms and sauté an additional 10 minutes, or until softened
Step 8
Add the wine to deglaze the pan and scrape away any browned bits that have formed
Step 9
Return the browned meat to the Dutch oven and cook until the wine has evaporated, stirring occasionally
Step 10
Reduce heat to low and cook an additional 10 minutes, stirring occasionally
Step 11
Add the heavy cream, stir and allow the cream gently bubble for 2 minutes
Step 12
Season with salt and pepper to taste
Step 13
Serve with rösti (crispy hash browns)
Note: This is a modified version of the recipe found here.
