Zürigschnätzlets (Veal in Cream Sauce- Veal Zurich)

5.0(4)

Very traditional Swiss meal. Adapted from Betty Bossi. You can also add about 200g of calf's kidney, instead of some of the veal, but I don't like it so I omit it.

by Chickee·published 2006-07-03

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Veal

Servings

(4–6)

Total time

30 min

prep 15 min

Calories / serving

520 kcal

Ingredients (8)

serves

600 g veal, cut into thin strips about 1 1/2 inch long
1 tablespoon butterbutter
1/2 of an onion, chopped fineonion
200 g mushrooms, slicedmushroom
1 cup of a young white wine, like Sauvignon Blanc
1 cup creamcream
1 tablespoon flourflour
1 tablespoon cornflour

Instructions (5 steps)

01Sauté the veal in a little (extra) butter briefly until browned, season with salt and pepper, and drain on paper towels. Don't overcook the meat - it should just be browned on the surface at this point since it will cook more in the sauce.
02Add butter to the pan you sautéed the meat in, and cook the onion until transparent. Add the mushrooms and sauté. Add the flour. Add a pinch of dried thyme (optional).
03Add the wine and cook down rapidly over high heat. Add the meat back. (If the wine is too mellow, add a little lemon juice).
04Dissolve the cornflour in the cream, and add this to the pan, stir and let bubble just until the meat is cooked but still tender.

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Z&uuml;rigschn&auml;tzlets (Veal in Cream Sauce- Veal Zurich)

Zürigschnätzlets (Veal in Cream Sauce- Veal Zurich)