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Swiss Zürcher Geschnetzeltes with veal, mushrooms, cream sauce, and rösti.

Swiss Zürcher Geschnetzeltes

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Tender veal and mushrooms in a light cream sauce served with crisp Swiss rösti.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, raw, wprm_course
Cuisine: raw, Swiss, wprm_cuisine
Calories: 710
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Veal and mushroom sauce
  • 1 1/2 pounds veal cutlets thinly sliced into strips
  • 2 tablespoons butter
  • 1 small yellow onion finely diced
  • 8 ounces cremini mushrooms sliced
  • 1/2 cup dry white wine
  • 1 cup veal or beef stock gluten-free if needed
  • 1 cup heavy cream
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
Rösti
  • 1 1/2 pounds russet potatoes peeled
  • 2 tablespoons butter
  • 1/2 teaspoon fine salt
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large skillet
  • Nonstick skillet
  • Box grater
  • Clean kitchen towel
  • Instant-read thermometer

Method
 

Prepare the rösti:
  1. Coarsely grate the potatoes and squeeze them dry in a clean towel. Toss with salt. Melt the butter in a nonstick skillet, add the potatoes, press into a loose round, and cook over medium heat for 8 minutes per side until crisp and tender.
Sear the veal:
  1. Melt the butter in a large skillet over medium-high heat. Sear the veal in batches for 60 to 90 seconds per side. Transfer to a plate.
Make the sauce:
  1. Cook the onion and mushrooms in the same skillet until browned. Add the wine and reduce by half. Add the stock and simmer for three minutes.
Finish:
  1. Stir in the cream and cornstarch slurry. Simmer gently until lightly thickened. Return the veal and any juices to the pan for one minute, just until hot.
Serve:
  1. Taste and season. Slice the rösti into wedges, spoon the veal and mushroom sauce alongside, and finish with parsley.

Nutrition

Calories: 710kcalCarbohydrates: 43gProtein: 43gFat: 45gSaturated Fat: 24gCholesterol: 190mgSodium: 830mgFiber: 4gSugar: 5g

Notes

  • Use veal or beef stock with no wheat-based additives for a gluten-free plate.
  • Keep the cream at a gentle simmer rather than a hard boil.