Introduction

Züri Geschnetzeltes is a beloved Swiss dish known for its tender veal strips in a rich, creamy mushroom sauce. This recipe takes it to the next level by grilling the veal on the Arteflame grill, locking in the juices with a perfect sear. The high-heat center grate sears the meat at 1,000F, while the surrounding griddle allows precise temperature control for perfect doneness. Follow this grilling method for an authentic Swiss experience with unmatched flavor.

Ingredients

• 1 lb veal, sliced into thin strips
• 2 tbsp unsalted butter
• 1 cup cremini mushrooms, sliced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup white wine
• 1 cup heavy cream
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper to taste
• 1 tbsp fresh parsley, chopped
• 1 tbsp vegetable oil (for lighting the grill)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light them.
4. Wait about 20 minutes until the grill is fully heated and ready for cooking.

Step 2: Sear the Veal

1. Place the veal strips on the center grill grate to sear at 1,000F.
2. Sear for about 30 seconds per side to lock in juices.
3. Move the seared veal to the flat cooktop griddle to continue cooking to desired doneness.
4. Remove when internal temperature is 15F below target, as it will continue cooking after being removed.

Step 3: Cook the Mushroom Sauce

1. Add butter to the flat cooktop and let it melt.
2. Cook onions and garlic until softened.
3. Add mushrooms and sauté until golden brown.
4. Pour in white wine and let it reduce.
5. Stir in heavy cream, Dijon mustard, salt, and pepper.
6. Let simmer until the sauce thickens.

Step 4: Assemble the Dish

1. Return the veal to the sauce and mix well.
2. Sprinkle with fresh parsley for garnish.
3. Serve immediately for the best flavor.

Tips

• Use firewood with a mild aroma, like oak or applewood, for the best flavor.
• Cooking the veal to medium-rare ensures tenderness and juiciness.
• Always keep the meat moving between the grill grate and flat cooktop for perfect doneness.

Variations

1. Chicken Swiss Geschnetzeltes: Swap veal for chicken breast strips for a lighter variation.
2. Mushroom Lovers’ Version: Add a mix of wild mushrooms like shiitake and porcini for deeper flavor.
3. Herb-Infused Geschnetzeltes: Add fresh thyme or rosemary to the sauce for an aromatic twist.
4. Red Wine Sauce: Substitute white wine with red wine for a richer, bolder sauce.
5. Dairy-Free Version: Use coconut cream instead of heavy cream for a lactose-free, slightly tropical twist.

Conclusion

Grilled Swiss Züri Geschnetzeltes is a delectable twist on a classic. The combination of the Arteflame grill’s high-heat sear and the creamy mushroom sauce brings out the best flavors in this dish. Try it out and experience Swiss cuisine with the perfect grilled touch!

Best Pairings

• Swiss Rösti (crispy potato pancakes)
• Light-bodied Swiss white wine like Fendant
• Butter-glazed green beans
• Freshly baked Swiss-style bread