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Züri Gschnetzlets

Preparation: 40 minutes
Difficulty: Medium
Main course


Frying butter for frying
800 g sliced veal (à la minute)
1 tbsp Flour
0.7 tsp Salt
little pepper
1 Pcs. Onion, finely chopped
200 g Mushrooms, thinly sliced
1 dl White wine
2.5 dl Full cream
1 dl Meat stock
1 tbsp Cornflour
Salt, as required
Pepper, as required
3 tbsp Parsley, finely chopped
Züri Gschnetzlets


  1. Preheat the oven to 60 degrees, preheat the plate and dish.
  2. Heat the clarified butter in a frying pan.
  3. Fry the meat in batches for approx. 3 mins. each, dust with a little flour, remove, season, keep warm.
  4. Reduce the heat, dab on the cooking fat, add a little cooking butter if necessary.
  5. Sauté the onion, add the mushrooms and cook for approx. 5 mins.
  6. Pour in the wine and simmer until almost completely reduced.
  7. Mix the cream, stock and cornflour well, pour in, bring to the boil. Reduce the heat, simmer for approx. 3 mins. Add the meat and half of the parsley, heat through.
  8. Arrange the side dish and the sliced meat on the plates and sprinkle with the remaining parsley.
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