Zurich “Geschnetzeltes”

Hauptbahnhof Zürich › Süd-Ost: Europaallee - Zürich, Zürich HB

Hauptbahnhof Zürich › Süd-Ost: Europaallee - Zürich, Zürich HB

Zürich (Kreis 10) / Wipkingen: Stadtspital Waid

Zürich (Kreis 10) / Wipkingen: Stadtspital Waid

This ragout of veal in mushroom and cream sauce is delicious and easy to make.

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Zurich-style veal ragout appeared in a cookbook for the first time in 1947. Popularly known under its Swiss-German name of “Züri-Gschnätzlets”, it is now considered one of the classic dishes of the Zurich region. It is traditionally prepared with veal, white wine, cream and beef stock – and often also with mushrooms.


Preparation time: approx. 35 minutes   

a littlebutter for frying
800 gveal, cut into strips
1 tablespoon flour
3/4 teaspoonsalt
a pinch   pepper
1onion, chopped finely
200 gmushrooms, sliced finely
2.5 dlfull cream
1 dlwhite wine
1 dlbeef stock
1 tablespooncornflour
a pinchsalt and pepper (to taste)
3 tablespoonsflat-leaf parsley, chopped finely

step 1
Preheat oven to 60 degrees, warm serving dish and plates.

step 2
Heat butter in a frying pan. Fry veal (in batches) for about 3 minutes, dust with flour, season, remove from pan and keep warm. Reduce heat, wipe cooking fat from pan, add a little more butter.

step 3
Sweat onions, add mushrooms and fry for about 5 minutes.

step 4
Add wine and simmer until almost completely reduced. Mix together the cream, stock and cornflour, add to the pan and bring to the boil. Reduce heat, simmer for about 3 minutes, season. Add the meat and about half the parsley, heat without boiling. Serve on the hot plates and scatter with the remaining parsley.

Serve with:

465 kcal, 27 g fat, 8 g carbohydrate, 47g protein

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