Zürcher Veal (Kalbsgeschnetzeltes nach Zürcher Art)
recipe

A delicious Swiss dish featuring tender veal in a creamy mushroom sauce, served with crispy rösti and a side of vegetables.
Preparation Time: 40 minutes
Serving Size: 2

Ingredients:

- 400 g veal loin or round steak
- 1 pack of mushrooms
- 2 shallots
- 1 tbsp crème fraîche
- 150 ml cream
- 1 tbsp veal stock
- (lemon juice, optional)
- parsley
- butter
- 1 tbsp flour
- 50 ml white wine
- salt
- freshly ground black pepper

Rösti:

- firm potatoes, grated with skin
- salt
- freshly ground black pepper
- butter

Vegetable side:

- frozen baby carrots and peas
- salt
- sugar
- butter

Instructions:

1. Slice the veal into thin strips and halve the pieces.
2. Brown the meat in butter in a pan, then set it aside.
3. Chop the shallots and slice the mushrooms. Sauté the shallots and mushrooms in the same pan.
4. Add the flour and stir, cooking for a moment.
5. Pour in the white wine and veal stock, then return the meat to the pan.
6. Stir in the crème fraîche and cream, bringing it to a boil.
7. Season with salt, pepper, and add parsley before serving.
8. Grate the firm potatoes and season with salt and pepper. Fry in butter, forming a flat cake, and flip when the bottom is golden brown.
9. Cook the baby carrots and peas according to package instructions. Season with salt, sugar, and butter.
10. Serve the Zürcher veal with rösti and vegetables on the side.

Nutritional Information (per serving):

- Calories: 650
- Protein: 40g
- Fat: 45g
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 2g

Reviews: 3.56 (134 reviews) ★★★★★ share