Swiss Zürcher Geschnetzeltes

[itsmepat]

I made Zürcher Geschnetzeltes the other day, and it was pure comfort on a plate! This Swiss classic is all about tender veal (or beef) in a creamy white wine and mushroom sauce, best served with Rösti or buttered noodles. It’s rich, cozy, and surprisingly easy to make!

Ingredients (Serves 2-3):​

• 400g veal or beef, thinly sliced
• 1 small onion, finely chopped
• 200g mushrooms, sliced
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 100ml dry white wine
• 150ml heavy cream
• 100ml beef or chicken broth
• 1 teaspoon Dijon mustard (optional, but adds depth)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening, if needed)
• Salt & black pepper, to taste
• Fresh parsley, for garnish
• Lemon juice (a squeeze, for brightness)

Instructions:​

1. Sear the Meat: Heat oil and butter in a pan over high heat. Add the veal slices and quickly brown them (about 1-2 minutes per side). Remove and set aside.
2. Sauté the Onions & Mushrooms: In the same pan, add a little more butter if needed, then sauté the onions until soft. Add the mushrooms and cook until golden and fragrant.
3. Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the pan. Let it simmer for 2 minutes to reduce.
4. Make the Sauce: Add the broth, Dijon mustard, and cream, stirring well. Let it cook for 3-5 minutes until slightly thickened. If it’s too thin, stir in the cornstarch mixture and let it simmer for another minute.
5. Finish & Serve: Return the veal to the pan and let it warm up in the sauce for 1-2 minutes. Season with salt, black pepper, and a squeeze of lemon juice for balance.
6. Garnish & Enjoy! Sprinkle with fresh parsley and serve immediately with crispy Rösti or buttered pasta.

Conclusion:​

This dish is simple yet elegant and full of flavor—the creamy sauce, tender meat, and mushrooms are just perfect together. If you love hearty, comforting meals, you have to try Zürcher Geschnetzeltes!