Description
Zartes Kalbfleisch in cremiger Weißweinsauce, goldgelb gebräunt, mit Champignons, feinen Zwiebeln, Sahne und frischer Zitrone. Samtig, duftend, elegant—ein Schweizer Klassiker, der den Gaumen umschmeichelt.
Ingredients
Scale
- 150 ml Weißwein
- 600 g Kalbfleisch (Kalbsnuss)
- 250 g Champignons, frisch
- 70 g Zwiebeln
- 70 g Butter
- 250 g Sahne
- ½ TL Zitronenschale, abgerieben
- 1 TL Petersilie, gehackt
- Salz und Pfeffer
Instructions
- Begin by preparing the ingredients. Slice the veal (Kalbsnuss) into thin strips. Clean the fresh mushrooms thoroughly with a damp cloth or brush to remove any dirt, then cut them into thin slices. Peel the onion and finely chop it. Grate the lemon and measure out half a teaspoon of zest. Chop the parsley and set aside for garnish.
- Heat a large, flat-bottomed pot or a deep frying pan over medium-high heat. Add the butter and let it melt completely, ensuring it does not brown. Once the butter is hot and foaming, add the veal strips in a single layer. Sauté the veal quickly, stirring occasionally, until the meat is just lightly browned on all sides. Be careful not to overcook the veal, as it should remain tender. Remove the browned veal from the pan and keep it warm, for example by covering it with foil or placing it in a warm oven.
- In the same pan, add the sliced mushrooms. Cook the mushrooms over medium heat, stirring frequently, until they release their moisture and begin to brown lightly. This should take about 3-5 minutes. Once the mushrooms are starting to color, add the chopped onions. Continue to cook, stirring often, until the onions become soft and take on a golden color.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Reduce the heat to low and let the mixture simmer, covered, for 5 to 7 minutes. This allows the flavors to meld and the wine to reduce slightly. Meanwhile, whip the cream until it forms soft peaks, so that it is half stiff but still pourable.
- Return the veal strips to the pan with the mushroom and onion mixture. Increase the heat slightly to medium. Stir in the semi-whipped cream, making sure it is fully incorporated and coats all the ingredients. Add the grated lemon zest, chopped parsley, and season generously with salt and freshly ground black pepper. Taste the sauce and adjust the seasoning as needed.
- Cover the pan and let the Zürcher Geschnetzeltes simmer gently for another 3 to 4 minutes. This allows the veal to heat through and the sauce to thicken and become creamy. Be careful not to overcook the veal at this stage. Once done, remove the pan from the heat and serve immediately, garnishing with extra parsley if desired.
Notes
Zürcher Geschnetzeltes is traditionally served with Rösti (Swiss-style grated and fried potatoes), but it also pairs well with buttered noodles, rice, or fresh crusty bread. For the most authentic flavor, use high-quality veal and fresh mushrooms. Do not overcook the veal, as it should stay tender and juicy. If you prefer, you can substitute chicken breast for veal, though the classic taste will differ slightly. The addition of lemon zest brightens the creamy sauce, so do not skip it.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
