Creamy Veal Stew Swiss Style (Veal Cutlets Zurich Style)
One of my three favorite dishes from Swiss cuisine. I wouldn't mind having this every week. To my shame, I have to say that I always cook a ready-to-cook Rösti as a side dish. It's one of the very few convenience foods I use in cooking. But somehow these things are just delicious and go perfectly with a "Züri Gschnätzlets"!
Send shopping list to Bring!Preparation
1. Mis en place
- 200gChampignon mushrooms (fresh)
- 4pcShallots
- 2pcGarlic cloves
- 2pcParsley sprig (fresh)
- 120mlWhite wine
- 40mlVermouth (italian wine aperitif)
- 360mlCream
Peel shallots and garlic, remove the sprouts and cut them into small pieces and put them together in bowl at the side. Cut mushrooms into 4 mm | ⅙ in thick slices (not too thin, as mushrooms will shrink when sautéed) and set aside in separate bowl. Remove thick stalks of parsley and set the rest aside, chopped. Measure white wine and vermouth and set aside in a container. Set cream aside in a separate container.
2. Prepare Rösti
- 550gHero ready to cook Rösti (classic variation)
- 4tbFrying butter
- 2pnSalt
- 1pnNutmeg (freshly grated)
Heat the frying butter in a pan on heat level 6/9, add the Rösti, toss a few times and season. Fry on both sides over medium heat until golden brown.
3. Prepare meat
- 320gVeal topside (without cap)
- 4tbFrying butter
- 4pnSalt
- 2pnPepper (freshly grounded)
Cut veal into 3 mm | ⅛ in thick slices against the grain of the meat. Add frying butter to frying pan and heat strongly ( heat level 8/9) until smoke rises. Sear veal briefly until hot, about 30 seconds per side, seasoning with salt and pepper, then set aside, covered, in separate bowl. Sear veal only medium to medium rare.
4. Prepare sauce
- 6tbFrying butter
- 2pnSalt
- 1pnPepper (freshly grounded)
In the same frying pan in which the veal was seared, add the frying butter on heat level 7/9, briefly sauté the shallots and garlic, add the mushrooms and immediately season with salt and pepper. Sauté the mushrooms, stirring constantly, until they start to shrink. Then deglaze with the white wine/mustard mix and reduce completely. Add full cream and the meat juices from the sautéed veal and reduce to desired consistency on medium heat. Turn off heat (sauce should no longer boil), then add the veal and parsley, toss briefly and serve. If the sauce is still boiling when the veal is added, the veal will be tough.
