Zurich Style Veal
Indulge in this classic Swiss dish featuring tender veal in a rich, creamy sauce, paired with golden, toasted spaetzle. Perfect for a comforting and elegant meal that brings the flavors of Zurich to your table.
Ingredients
- 600 g Beef/Veal
- 250 g Spaetzle
- 1 onion
- 3 garlic cloves
- a bunch of parsley
- 2 dl white wine
- 2 dl beef stock
- 2.5 dl cream
- 4 tbsp butter
- 1 tbsp flower
- salt and pepper to taste
Instructions
- Start by gathering and preparing all the ingredients: 600g of pre-cut beef or veal, 250g of mushrooms, 1 onion, 3 garlic cloves, a bunch of parsley, 2 dl white wine, 2 dl beef stock, 2.5 dl cream, 4 tablespoons of butter, 1 tablespoon of flour, 250g of spaetzle, and salt and pepper to taste.
- Next, chop the parsley and onion, and mince the garlic.
- Heat a pan over high heat and add 1 tablespoon of butter. Sear the beef in batches until browned on all sides. While cooking, season with flour, salt, and pepper.
- While the meat is cooking, slice the mushrooms into thin slices.
- Once the meat is done, set it aside. Add another tablespoon of butter to the pan, followed by the onion, garlic, and mushrooms.
- Once the mushrooms have wilted, pour in the white wine and let it reduce by half.
- Add the beef stock and cream, then cook for 5 minutes over medium heat.
- Add the seared beef and chopped parsley, then cook for another 3 minutes on low heat. Once done, turn off the heat.
- In a separate pan, add the remaining butter and toast the spaetzle over medium heat.