Zurich-Style Veal with Creamy Mushroom Sauce
Serves: 4
Zurich-Style Veal with Creamy Mushroom Sauce (or Züricher Geschnetzeltes), served with crispy and golden Smashed Potatoes. A classic dish from Zurich which is easy to make at home.
Ingredients
For the Zurich-Style Veal
- 400 g (14 oz) veal fillet, thinly sliced
- 2 tablespoons unsalted butter
- 500 g (1 lb) white mushrooms, thinly sliced
- 1 small brown onion, finely chopped
- 1 garlic clove, finely chopped
- 125 ml (½ cup) dry white wine
- 250 ml (1 cup) double cream, (heavy cream)
- 125 ml (½ cup) chicken stock, or beef stock
- 1 tablespoon cornflour, (US: cornstarch)
- sea salt
- black pepper, freshly cracked
- flat-leaf parsley, finely chopped
For the Smashed Potatoes
- small new potatoes, boiled (the amount depends on how many you want to serve per person)
- olive oil
- sea salt
- black pepper, freshly cracked
Instructions
For the Zurich-Style Veal
- Heat 1 tablespoon of butter in a large frying pan.
- Sauté the veal in batches for a few minutes until they are just cooked.
- Use a slotted spoon to remove the meat to a bowl and set aside.
- Add the remaining butter to the pan and cook the mushrooms, onion and garlic until they have softened.
- Add the white wine and let it bubble away for about 1 minute.
- In a small jug or bowl, mix together the double cream, stock and cornflour (cornstarch). Add this liquid to the pan and let everything simmer gently for a few minutes.
- Taste for seasoning.
- If the sauce is too thin, add more cornflour (cornstarch) by making a slurry - simply dissolve about 1 tablespoon of cornflour (cornstarch) in a small bowl with 1 tablespoon of water. Pour this slowly into the pan and stir until you have the right consistency.
- If the sauce is too thick, you can thin the sauce with some boiling water or cream.
- Return the meat to the pan and stir it through the sauce for about 1 minute to warm through.
- Sprinkle with parsley before serving.
For the Smashed Potatoes
- Preheat the oven to 200°C (400°F) (without fan).
- Arrange the potatoes on a large baking tray.
- Use a potato masher to gently squash each potato. Try not to flatten them completely as you want some lumpy and uneven bits which will become crunchy upon roasting.
- Drizzle some olive oil over the potatoes.
- Generously sprinkle over some sea salt and freshly cracked pepper.
- Bake for about 30-40 minutes (depending on the size of your potatoes), or until they are lovely and golden.
Kitchen Notes
- SMASHED POTATOES
Cold leftover boiled potatoes are great for transforming into Smashed Potatoes. If you are boiling potatoes specifically for this recipe, I would suggest letting them cool for 10-20 minutes before proceeding with this recipe. - OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.