A Heartwarming Taste of Swiss Tradition
Embark on a culinary journey to the heart of Switzerland with Zurich-style veal, or “Züri gschnätzlets,” a cherished classic from Zurich’s rich gastronomic tradition. This exquisite dish features tender veal sautéed to perfection and enveloped in a luxurious, creamy sauce infused with white wine and aromatic herbs. Often served with crispy, golden-roasted potatoes or a bed of comforting rösti, Zurich-style veal offers a delightful harmony of flavors and textures that embody the essence of Swiss home cooking. Whether you’re a seasoned gourmand or a curious food lover, this dish promises a taste of Zurich’s culinary heritage that’s both sophisticated and heartwarming.
Instructions
Begin by gathering all your ingredients. Ensure you have 600g of pre-cut veal or beef ready. Prepare 250g of mushrooms, 1 onion, 3 garlic cloves, a bunch of parsley, 2 dl of white wine, 2 dl of beef stock, 2.5 dl of cream, 4 tablespoons of butter, 1 tablespoon of flour, 250g of spaetzle, and salt and pepper to taste. Having everything measured and ready will make the cooking process smoother.
Start by finely chopping the onion and parsley. Mince the garlic cloves. Set these aside, as you’ll be adding them in stages during cooking.
Heat a large pan over high heat and add 4 tablespoons of butter. Once the butter has melted and is sizzling, add the veal or beef in batches to avoid overcrowding the pan. Sear the meat until it’s browned on all sides, ensuring a good caramelization. While cooking, season the meat with a sprinkling of flour, salt, and pepper. Once browned, remove the meat from the pan and set it aside.
While the meat is cooking, slice the mushrooms into thin slices.
In the same pan, add another tablespoon of butter. When melted, add the chopped onion, minced garlic, and sliced mushrooms. Sauté the mixture until the onions become translucent and the mushrooms begin to wilt, releasing their moisture and intensifying in flavor.
Once the mushrooms have wilted, pour in 2 dl of white wine. Stir to combine and allow the wine to reduce by half. This step concentrates the flavors and lifts any caramelized bits from the bottom of the pan, adding depth to the sauce.
After the wine has reduced, add 2 dl of beef stock and 2.5 dl of cream to the pan. Stir everything together and let it cook for about 5 minutes over medium heat. This allows the sauce to thicken and the flavors to meld beautifully.
Return the seared beef or veal to the pan along with the chopped parsley. Stir to combine and let the dish simmer on low heat for another 3 minutes. This gentle cooking will warm the meat through without overcooking it. Once done, turn off the heat and set the pan aside.
In a separate pan, cook the spaetzle according to the package directions.
Plate the spaetzle alongside the Zurich-style veal, making sure to spoon plenty of that rich, creamy sauce over the meat. Garnish with a bit more fresh parsley if desired, and serve immediately.
Zurich Style Veal
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.
Tips for Success
- Searing the Meat: Searing the veal in batches is essential to achieve proper caramelization. If you overcrowd the pan, the meat will steam rather than brown, leading to a less flavorful dish.
- Wine Reduction: Let the white wine reduce by half before adding the stock and cream. This step enhances the wine’s natural flavors and adds richness to the sauce.
- Creamy Sauce: Don’t rush the simmering process once you’ve added the cream. Allow the sauce to cook for 5 minutes to thicken and concentrate the flavors.
- Freshness: Fresh parsley adds brightness to the dish, so don’t skip the garnish!
- Spaetzle Alternatives: If spaetzle isn’t available, Rösti (Swiss-style grated potatoes) or even mashed potatoes can make excellent sides.
- Salt and Pepper: Be sure to taste and adjust the seasoning at the end of cooking. The beef stock and wine contribute saltiness, so adjust to your personal preference.
Why You’ll Love This Dish
- Rich and Flavorful: The combination of creamy sauce, tender veal, and earthy mushrooms creates a deeply satisfying dish.
- Authentic Swiss Comfort: Zurich-style veal is the epitome of Swiss home cooking, offering warmth, sophistication, and simplicity.
- Perfectly Balanced: The white wine and cream provide a delicate balance of acidity and richness, creating a sauce that complements the meat beautifully.
- Customizable: This dish can easily be adjusted to suit your preferences—serve with spaetzle, Rösti, or even a simple side salad for variety.
- Impressive Yet Easy: While this dish may seem sophisticated, it’s surprisingly easy to prepare, making it perfect for both everyday dinners and special occasions.
