Zurich-Style Diced Veal (Zurcher Geschnetzeltes)
Servings
Prep Time
Cook Time
Ready In
Recipe: #20322
July 25, 2015
Categories: Comfort Food, Dinner, Main Dish, Beef, Swiss, Quick Meals, Entertaining, Fall/Autumn, Father's Day, Sunday Dinner, Winter, Weeknight Meals, Skillet, Stove Top, No Eggs, Wine more
"Traditional veal dish from Zurich, you can sub chicken if you want."
Ingredients
Nutritional
- Serving Size: 1 (442.4 g)
- Calories 725.2
- Total Fat - 42.8 g
- Saturated Fat - 16.9 g
- Cholesterol - 597.3 mg
- Sodium - 423.1 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 1.4 g
- Sugars - 12.8 g
- Protein - 49.6 g
- Calcium - 114.7 mg
- Iron - 4 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.3 mg
Step 1
Sprinkle the flour over the meat and coat well. Heat half of both the butter and oil in a frying pan. As soon as the butter foams, add the meat and brown it very quickly on all sides. Set aside on a plate.
Step 2
Add the rest of the butter and oil to the pan and sauté the onion, garlic and sage for a few minutes, then add the mushrooms. Stir well and when the mushrooms start to soften, continue cooking for about 5 minutes longer.
Step 3
Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape away any crust that has formed. Add the veal and cook, stirring, until the wine has evaporated. Turn the heat down to low and cook for another 10 minutes.
Step 4
Season with salt and pepper, and at the last moment, add the cream, let it bubble for 2 minutes, then remove from the heat and serve.
Tips & Variations
No special items needed.
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