Swiss Zürcher Geschnetzeltes – Creamy Veal with Rösti
A Zürich classic: sliced veal in a creamy white wine and mushroom sauce, served with crispy potato rösti.
Ingredients (Serves 2):
* 300g veal, thinly sliced
* 100g mushrooms, sliced
* 1 onion, finely chopped
* 150ml white wine
* 100ml cream
* 1 tbsp flour
* Butter, salt, pepper, parsley
* Rösti or mashed potatoes to serve
Instructions:
1. Sauté veal quickly in butter, remove.
2. In same pan, cook onion and mushrooms. Add flour, then deglaze with white wine.
3. Add cream and simmer to thicken. Return veal to pan, season.
4. Serve hot with rösti and parsley.
Swiss Tip:
Don’t overcook the veal — it's meant to be tender and just-done.
A Zürich classic: sliced veal in a creamy white wine and mushroom sauce, served with crispy potato rösti.
Ingredients (Serves 2):
* 300g veal, thinly sliced
* 100g mushrooms, sliced
* 1 onion, finely chopped
* 150ml white wine
* 100ml cream
* 1 tbsp flour
* Butter, salt, pepper, parsley
* Rösti or mashed potatoes to serve
Instructions:
1. Sauté veal quickly in butter, remove.
2. In same pan, cook onion and mushrooms. Add flour, then deglaze with white wine.
3. Add cream and simmer to thicken. Return veal to pan, season.
4. Serve hot with rösti and parsley.
Swiss Tip:
Don’t overcook the veal — it's meant to be tender and just-done.
Swiss Zürcher Geschnetzeltes – Creamy Veal with Rösti
A Zürich classic: sliced veal in a creamy white wine and mushroom sauce, served with crispy potato rösti.
Ingredients (Serves 2):
* 300g veal, thinly sliced
* 100g mushrooms, sliced
* 1 onion, finely chopped
* 150ml white wine
* 100ml cream
* 1 tbsp flour
* Butter, salt, pepper, parsley
* Rösti or mashed potatoes to serve
Instructions:
1. Sauté veal quickly in butter, remove.
2. In same pan, cook onion and mushrooms. Add flour, then deglaze with white wine.
3. Add cream and simmer to thicken. Return veal to pan, season.
4. Serve hot with rösti and parsley.
Swiss Tip:
Don’t overcook the veal — it's meant to be tender and just-done.
