Main Course

Zürcher Geschnetzeltes

Emincé de Veau à la Végétarienne

Vegetarian Veal Strips in Mushroom Wine Cream Sauce

The Zürich classic: tender strips in a mushroom, white wine and cream sauce. Use veal, or make it vegetarian with a substitute such as vegetarian apple sausage.

A Zürich classic
Original recipe card (PDF) →
Zürcher Geschnetzeltes in a creamy mushroom sauce with chopped parsley on a painted plate

Zutaten

Ingredients
Portionen · Servings
4

Tick off ingredients as you go.

Nährwerte

Nutrition · per serving

Energy1646 kJ / 396 kcal
Fat26 g
of which saturates15 g
Carbohydrate7.8 g
of which sugars3.4 g
Fibre1.6 g
Protein31 g
Salt0.53 g

Estimate for the original amounts, per serving. Salt added to taste is not included. Calculated from the Swiss Food Composition Database (V7.1, FSVO).

Zubereitung

Directions
  1. 1

    Cut the meat or vegetarian substitute into not-too-fine strips. Fry well in butter, season with salt and pepper, sprinkle with flour and set aside.

  2. 2

    For the sauce, sauté the onion and mushrooms in the pan. Add the lemon juice and white wine and simmer until reduced by half.

  3. 3

    Mix the vegetable stock, cornstarch and cream until smooth, add to the pan and simmer briefly. Return the meat to the sauce and season if needed.

  4. 4

    Sprinkle with parsley to serve.

Source: Schweizer Küche by Alfred Haefeli (ed.)

En Guete!

Bon appétit · Buon appetito · Bun appetit · Enjoy your meal

A bit of history

Geschichte

Where Zürcher Geschnetzeltes comes from, gathered from reliable sources such as the Culinary Heritage of Switzerland inventory.

Zürcher Geschnetzeltes is a well-known Zurich speciality, described by the Swiss Federal Department of Foreign Affairs as finely sliced veal in a creamy mushroom sauce served with rösti. Its cookbook history, however, is surprisingly short. According to Swiss public broadcaster SRF, "Geschnitzeltes Kalbfleisch" was first mentioned in a cookbook in 1947, in Rosa Graf's Goldene Kochfibel, as a dish of veal, white wine and cream. Mushrooms and veal kidneys, which are now considered typical, were not part of that recipe. Earlier Swiss cookbooks did contain veal recipes, SRF notes, but they had little in common with the Zürcher Geschnetzeltes we know today.

Sources

  1. Gerichte und ihre Geschichte: Zürcher Geschnetzeltes · SRF (Schweizer Radio und Fernsehen)
  2. Regional specialities · About Switzerland, Federal Department of Foreign Affairs
  3. Zurich "Geschnetzeltes" · Switzerland Tourism

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