thin strips of veal with mushrooms

Zürcher Geschnetzeltes -  thin strips of veal (chicken) with mushrooms in a cream sauce with rösti.


Ingredients for 4 persons:

  • 300 g (0.66 pounds) fresh mushrooms, sliced
  • juice of ½ lemon
  • spices
  • 600 g (1.3 pounds) veal (or chicken) , cut in small pieces
  • 2 tablespoons margarine
  • 1 onion, cut in very small pieces
  • 1 dl (3.4 fl. ounces) white wine
  • 1 to 2 dl (3.4 to 6.8 fl. ounces) water
  • 1.5 to 2 dl (5 to 6.8 fl. ounces) cream
  • gravy-powder
  • paprika
  • 1 teaspoon salt
  • grind pepper

from and


Preparation: VIDEO

  1. Cook the mushrooms together with the lemon juice in a small, covered pot. Heat up slowly, cook for 2 minutes.
  2. Pour the liquid into a cup. Add some spices to the mushrooms, keep them warm.
  3. Melt the margarine in a frying-pan
  4. Add the onions, stew. Increase the heat, add the meat, add some water and roast gently. Turn the meat occasionally to make sure it gets roasted evenly.
  5. Remove the meat.

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Zürcher Geschnetzeltes (German for "sliced meat Zurich style", in Zürich German Züri-Gschnätzlets) is a Swiss dish from the Zurich region.

The veal (or chcken)  is cut into small thin strips.

The meat is sautéed quickly in a very hot pan with a little butter and a bit of chopped onion. Then the meat is taken out of the pan and kept warm.

White wine is added to the same pan with cream and demiglace and reduced into a sauce. The meat is added to the hot but not boiling reduction.

Sliced mushrooms are added. Finally, the dish is garnished with pepper, salt, paprika powder and lemon juice.

It is typically served with rösti but is widely enjoyed with spätzle, tagliatelle, rice, or mashed potatoes. Zürcher Geschnetzeltes