Zürcher Geschnetzeltes: A Swiss Classic with a Grilled Twist

Zürcher Geschnetzeltes is a beloved Swiss dish from Zurich, typically made with sliced veal cooked in a creamy white wine and mushroom sauce. This Arteflame recipe adds a smoky twist by grilling the veal and mushrooms, enhancing the dish's rich and savory flavors. It's a perfect meal for a special dinner or a cozy family gathering.

Ingredients

1 1/2 lbs veal (or chicken), thinly sliced into strips
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, finely chopped
2 garlic cloves, minced
1/2 lb cremini or button mushrooms, sliced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup beef or chicken stock
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Optional:

1 tablespoon Dijon mustard for added depth of flavor
1/4 cup crème fraîche for extra richness

Instructions

1. Fire Up the Grill

Start by firing up your Arteflame grill, creating a medium-high heat zone on the flat cooktop. You'll use this area to sear the veal and sauté the mushrooms and onions.

2. Prepare the Veal

Toss the veal strips with olive oil, salt, and pepper, ensuring they are evenly coated. Let the meat rest at room temperature while the grill heats up.

3. Sear the Veal

Place the veal strips on the flat cooktop, searing them quickly on all sides until they are browned but still tender, about 2-3 minutes. Be careful not to overcook the veal, as it can become tough. Remove the veal from the grill and set it aside.

4. Sauté the Onions and Mushrooms

On the flat cooktop, in a cast-iron skillet or grill-safe pan, melt the butter. Add the chopped onions and minced garlic, cooking until softened and fragrant, about 5 minutes. Add the sliced mushrooms and continue to sauté until they are golden brown and tender, about 5-7 minutes.

5. Deglaze the Pan

Sprinkle the flour over the onions and mushrooms, stirring to coat evenly. Cook for an additional 1-2 minutes to remove the raw flour taste. Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for a few minutes until slightly reduced.

6. Add the Cream and Stock

Slowly pour in the heavy cream and beef or chicken stock, stirring constantly to create a smooth sauce. If you’re using Dijon mustard or crème fraîche, stir them in now. Let the sauce simmer for 5-7 minutes, allowing it to thicken and develop flavor.

7. Combine the Veal with the Sauce

Return the seared veal strips to the skillet, stirring to coat them with the creamy mushroom sauce. Let the veal simmer in the sauce for a few minutes to heat through and absorb the flavors. Stir in the fresh lemon juice for a bright, tangy finish.

8. Serve

Serve the Zürcher Geschnetzeltes hot, garnished with freshly chopped parsley. This dish pairs perfectly with Rösti, buttered noodles, or steamed rice.

Tips

Use tender cuts of veal: For the best results, use tender cuts like veal loin or tenderloin, which cook quickly and remain tender.
Don’t overcook the veal: Veal can become tough if overcooked, so be sure to sear it quickly and let it finish cooking in the sauce.
Adjust the sauce thickness: If the sauce is too thick, add a bit more stock or cream. If it’s too thin, let it simmer a bit longer to reduce.

Conclusion

This Arteflame Zürcher Geschnetzeltes recipe brings a smoky twist to a traditional Swiss dish, combining tender veal with a creamy mushroom sauce. It’s a rich, comforting meal that’s perfect for a cozy night in or a special gathering with loved ones.