Zurich Veal
Thinly sliced and sautéed veal, topped with a delicious gravy made with onions, white wine, and cream is a traditional dish and goes particularly well with another Swiss specialty, the Rösti. It was invented by the Zurich guilds, centuries ago.
Details
| Country |
 Switzerland |
|---|---|
| Region | Zurich Region |
| Ingredients | Butter (clarified) for frying 400 g veal cut approx. 1 cm wide strips 200 g veal kidney cut 1 cm wide strips Flour for dusting ½ teaspoon salt fresh ground pepper butter (clarified) to heat the onions 1 small onion, minced 200 g white mushrooms cut into fine slices 1 teaspoon lemon juice 1 dl white wine 2 dl heavy cream 1 dl beef bouillon 1 tablespoon cornstarch, salt, pepper to taste 1 bunch flat-leaf parsley, finely cut |
| Method | 1. Heat oven to 60 ºCelsius, warm the platter and plates. Heat the butter in a frying pan and slowly add veal and kidneys, dust with flour; fry for approx. 3 minutes; remove from heat and season with salt and pepper and keep the dish warm. Reduce the heat and dab pan to remove. 2. Warm a little clarified butter in the same pan, heat onions. Mix mushrooms with lemon juice and add to the onions, braise for approx. 2 minutes. 3. Add wine, cook on medium heat. Stir the cream, bouillon and cornstarch well and bring to a boil. Reduce heat, cook for approx. 3 minutes until the sauce is slightly thickened, season to taste. Add the meat, kidneys and half of the parsley; heat but do not boil. Arrange the Züri Geschnetzeltes (meaning ‘Zurich veal, cut into strips’) on the platter and garnish with the rest of the parsley. |
Links of interest
| Source: Myswitzerland.com |