Zurich-Style Veal with Creamy Mushroom Sauce and Smashed Potatoes (2024)

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Zurich-Style Veal with Creamy Mushroom Sauce (or Züricher Geschnetzeltes), served with crispy and golden Smashed Potatoes. A classic dish from Zurich which is easy to make at home.

Zurich-Style Veal with Creamy Mushroom Sauce and Smashed Potatoes (1)

Züricher Geschnetzeltes

Züricher Geschnetzeltes (or Zürcher Geschnetzeltes) is a popular dish in Switzerland, particularly in and around the Zurich region.

Pronouncing the name of the dish in German is a bit of a mouthful, even more so in Swiss German, the latter being Züri Gschnätzlets.

It is often translated on the local restaurant menus as “Zurich-style veal”.

Zurich-Style Veal with Creamy Mushroom Sauce and Smashed Potatoes (2)

Veal in a Creamy Mushroom Sauce

This classic dish from Zurich consists of thinly sliced veal fillet, served with a creamy mushroom sauce.

Some restaurants also include kidneys in their recipe, but the dish is almost always served on a bed of golden and crispy Rösti, which is a large potato cake or hash brown made from grated potatoes.

How to Eat Züri Gschnätzlets

Züricher Geschnetzeltes is almost always presented in two serves in restaurants, allowing the diner to enjoy the meal while it is still piping hot.

This means that while you are enjoying the first serve, the remainder of the dish is kept warm for you on the side until you are ready to help yourself to more.

Zurich-Style Veal with Creamy Mushroom Sauce and Smashed Potatoes (3)

Züri Geschnetzeltes Recipe

Züri Geschnetzeltesis a quick and tasty dish to make at home. This recipe, which is adapted from Betty Bossi, a popular Swiss food magazine and cookbook publisher, is a local favourite.

I’m not a big fan of meat-heavy dishes, so I like to add a lot more mushrooms to my version of Züricher Geschnetzeltes.You can play around with the quantity of veal and mushrooms as you wish.

Smashed Potatoes

This dish is best paired with Rösti but my lazy alternative at home is to serve it with Smashed Potatoes.

Smashed Potatoes are simply boiled new potatoes which you lightly squash with a fork or a potato masher, drizzle over some olive oil, sprinkle with some sea salt and then bake in a hot oven until they are bronzed and golden.

This is my way of jazzing up cold, leftover boiled potatoes – a fabulous recipe from Jill Dupleix which I came across in an early issue of Delicious magazine.

Zurich-Style Veal with Creamy Mushroom Sauce and Smashed Potatoes (4)

How to Serve Zürcher Geschnetzeltes

You could also serve Zürcher Geschnetzelteswith rice or pasta (such as linguine or tagliatelle), and this option is often also available in the local restaurants as a “lighter” alternative to the traditional Rösti.

This dish also works superbly as a pie filling and topped with puff pastry … just don’t tell the Swiss!

En Guete!

More Swiss Recipes

If you are looking for more Swiss recipes, you might also like:

Cheese Fondue

Raclette

Swiss Carrot Cake

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Zurich-Style Veal with Creamy Mushroom Sauce

Zurich-Style Veal with Creamy Mushroom Sauce and Smashed Potatoes (5)

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5 from 2 reviews

Gluten Free

  • Author: Thanh | Eat, Little Bird
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Swiss

Zurich-Style Veal with Creamy Mushroom Sauce (or Züricher Geschnetzeltes), served with crispy and golden Smashed Potatoes. A classic dish from Zurich which is easy to make at home.

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Ingredients

For the Zurich-Style Veal

  • 400 g (14 oz) veal fillet, thinly sliced
  • 2 tablespoons unsalted butter
  • 500 g (1 lb) button mushrooms, thinly sliced
  • 1 small brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 125 ml (½ cup) dry white wine
  • 250 ml (1 cup) double cream (heavy whipping cream)
  • 125 ml (½ cup) chicken stock or beef stock
  • 1 tablespoon cornflour (US:cornstarch)
  • sea salt
  • freshly ground pepper
  • flat-leaf parsley, finely chopped

For the Smashed Potatoes

  • small new potatoes, boiled (the amount depends on how many you want to serve per person)
  • olive oil
  • sea salt
  • freshly cracked pepper

Instructions

For the Zurich-Style Veal

  1. Heat 1 tablespoon of butter in a large frying pan.
  2. Sauté the veal in batches for a few minutes until they are just cooked.
  3. Use a slotted spoon to remove the meat to a bowl and set aside.
  4. Add the remaining butter to the pan and cook the mushrooms, onion and garlic until they have softened.
  5. Add the white wine and let it bubble away for about 1 minute.
  6. In a small jug or bowl, mix together the double cream, stock and cornflour (cornstarch). Add this liquid to the pan and let everything simmer gently for a few minutes.
  7. Taste for seasoning.
  8. If the sauce is too thin, add more cornflour (cornstarch) by making a slurry – simply dissolve about 1 tablespoon of cornflour (cornstarch) in a small bowl with 1 tablespoon of water. Pour this slowly into the pan and stir until you have the right consistency.
  9. If the sauce is too thick, you can thin the sauce with some boiling water or cream.
  10. Return the meat to the pan and stir it through the sauce for about 1 minute to warm through.
  11. Sprinkle with parsley before serving.

For the Smashed Potatoes

  1. Preheat the oven to 200°C (400°F) (without fan).
  2. Arrange the potatoes on a large baking tray.
  3. Use a potato masher to gently squash each potato. Try not to flatten them completely as you want some lumpy and uneven bits which will become crunchy upon roasting.
  4. Drizzle some olive oil over the potatoes.
  5. Generously sprinkle over some sea salt and freshly cracked pepper.
  6. Bake for about 30-40 minutes (depending on the size of your potatoes), or until they are lovely and golden.

Kitchen Notes

Zurich-Style Veal with Creamy Mushroom Sauce and Smashed Potatoes (8)SMASHED POTATOES
Cold leftover boiled potatoes are great for transforming into Smashed Potatoes. If you are boiling potatoes specifically for this recipe, I would suggest letting them cool for 10-20 minutes before proceeding with this recipe.

Zurich-Style Veal with Creamy Mushroom Sauce and Smashed Potatoes (9)OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

Zurich-Style Veal with Creamy Mushroom Sauce and Smashed Potatoes (10)CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition

  • Serving Size: 1
  • Calories: 396
  • Sugar: 4.4g
  • Sodium: 144.8mg
  • Fat: 24.8g
  • Carbohydrates: 9.5g
  • Fiber: 1.6g
  • Protein: 35.6g
  • Cholesterol: 138.1mg

#eatlittlebird

Zurich-Style Veal with Creamy Mushroom Sauce and Smashed Potatoes (11)

Update

This recipe was first published on 14 January 2014. It has been updated with new photos and more comprehensive recipe notes.

Zurich-Style Veal with Creamy Mushroom Sauce and Smashed Potatoes (2024)
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