Veal

ZÜRI GESCHNÄTZLETS
Diced veal with mushrooms and cream sauce

This is a classic Swiss dish, reserved for special occasions and honoured visitors, since meat of any kind (and veal especially) is an arm-and-a-leg job in Switzerland. Include some wild mushrooms with the cultivated ones, if available.

Serves 4-6
600g veal, diced + 200g veal kidneys, trimmed and diced
(OR skip the kidneys and use 800g veal)
flour, salt and pepper
50g butter + 1 tbsp oil
1 onion or shallot, finely chopped
1 clove garlic, mashed
200g mushrooms, sliced (include some wild mushrooms if available)
juice of ½ a lemon
100ml/½ a cup dry white wine
about 250ml/1 cup veal or chicken stock (or ½ a cube + 250 ml water)
200ml whipping cream (Schlagrahm)
lots of chopped parsley

  • Put a handful of flour, a pinch of salt and some freshly ground black pepper in a plastic bag
  • Throw in some veal and kidneys (if using), a handful at a time, shake well to coat with seasoned flour. Tip into a colander and shake off any excess flour
  • Heat some of the butter and oil in a heavy frying pan and sear the meat VERY briefly in several batches, turning once. Remove the meat as it is ready and keep warm in a dish in a 80oC (cool) oven (or the warming drawer of a Swiss stove)
  • Add a little more butter and oil if necessary to film the bottom of the pan and fry the onion and garlic gently till golden
  • Add the mushrooms, lemon juice and thyme, season to taste, cover the pan and cook for 5-6 minutes till the juices run
  • Uncover the pan, raise the heat and cook hard to evaporate juices
  • Add the wine and cook hard to reduce to almost nothing
  • Add the stock and cream and simmeer for 5-10 minutes or until well reduced and tasty
  • Put the reserved meat (and kidneys, if using) into the mushroom sauce
  • If ready to serve, heat the meat and sauce very briefly just enough to heat through and amalgamate the flavours. Alternatively, for a longer wait, let sauce and meat cool, refigerate them
  • Reheat just before serving, sprinkle chopped parsley over the finished dish and serve with Rösti
  • VARIATION: use tender, diced game instead of veal

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s