Züri Gschnätzlets (Diced Veal with Cream and Mushrooms)

A classic in Zurich! Zürcher Geschnetzeltes (or Züri Gschnätzlets in Swiss German) is a traditional meal from this region of Switzerland. Give this dish a try and you'll feel like you're in the heart of the Alps.

Be aware, it's not kidding when it says serve at once. The gravy gets very thick, very fast! It can be thinned back out with more cream or wine. The dish is traditionally served with rösti.

Züri Gschnätzlets (Diced Veal with Cream and Mushrooms)

Serves 4

Ingredients

  • 1-1.5 pounds (450-680 g) of diced boneless veal (I use diced beef instead)
  • 0.5 pounds (226 g) veal kidneys (old school Swiss, very optional!)
  • flour
  • salt and pepper
  • 4 Tablespoons (56 g) of butter
  • 1 onion, chopped
  • 7 ounces (200 g) mushrooms, sliced
  • juice of 1/2 a lemon
  • 7 ounces (207 mL) white wine
  • 7 ounces (207 mL) heavy cream
  • chopped parsley

Directions

Dust the veal and the kidneys, if used, in seasoned flour and fry in small batches in the butter in a heavy frying pan. Remove as they are ready and keep warm. Fry the onion gently in the drippings until soft.

Add the mushrooms and lemon juice, cover the pan and cook gently for about 5 minutes until the mushroom juices run. Remove the lid and cook hard to evaporate the juices.

Add the wine and allow to reduce to almost nothing. Add the cream and simmer steadily for about 5 minutes. Return the veal briefly to the pan to warm through. Check seasoning, sprinkle with parsley and serve at once.

From "A Taste of Switzerland" cookbook.

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