Zurcher geschnetzeltes (veal and mushroom)

Recipe from: 17 May 2010

Ingredients 13
Servings 5
Time 7 mins


  • 300
    fresh mushrooms, sliced
  • 600
    veal, cut in small long pieces
  • 2
  • 1
    onion, finely diced
  • 1
    lemon, juice and zest
  • 1
    yellow mustard seeds, crushed and ground
  • 1/2
    cardamom seeds, crushed and ground (optional)
  • 75
    white wine
  • 100
  • 1
    good medium Spanish paprika
  • Freshly ground salt, to taste
  • Freshly ground black pepper to taste
  • Butter for frying


15 mins
Lightly fry the mushrooms and the lemon juice in a saucepan on a low to medium heat and cook for 2 – 5 minutes.

Add the lemon zest, mustard seeds, cardamom and paprika and a knob of butter.

Melt another knob of butter and fry the onions in a separate saucepan, over low to medium heat, until translucent and then remove from the pan and spoon into the saucepan containing the mushrooms.

Add a little olive oil and butter mixed (only enough to cover the same saucepan) and fry the meat for 5 – 6 minutes and stir.

Add the meat to the onions, the mushroom mixture, the zest, the wine and a little water (if necessary) and stir through – cook until soft.

At the end, pour in the cream and increase the heat slightly so that you can thicken the sauce a little.

Check and correct seasoning and add the salt and the pepper.
If you like kidneys, you could use 50% kidneys and 50% veal – as is often done in Switzerland.

Serve with served with rösti and good Sauvignon Blanc.

Read more on: beef  |  sauté

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