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Nutrition Facts
Serving Size 1 (367g) Recipe makes 4 servings
Calories 637
Calories from Fat 448		(70%)
Amount Per Serving		%DV
	Total Fat 49.8g	76%
	Saturated Fat 23.8g	118%
	Monounsaturated Fat 16.8g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 161mg		53%
Sodium 283mg		11%
Potassium 832mg		23%
Total Carbohydrate 9.1g		3%
	Dietary Fiber 0.7g	2%
	Sugars 1.5g
Protein 34.0g		67%
detailed view... how is this calculated?

Menus using this recipe:

Dine Swiss Style

~Rita~

Swiss Dining/Pranzare Svizzero/Schweizer Speisen/Diner Suiss

~Rita~

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Veal Zurich

Recipe #47898 | 25 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: chia
Dec 8, 2002

this is quick and tasty, great served over buttered noodles. i first tried this dish yers ago. it's from my cookbook by pierre franey called 60 minute gourmet, which was compiled from his weekly column in the NY Times, circa 1970s. i apologize if it's not authentic, but it is very good.

SERVES 4 (change servings and units)

Ingredients

1/2 lb veal, cut into strips
1/2 lb pork, cut into strips
3 cups sliced mushrooms
3 tablespoons oil
salt and pepper
2 tablespoons butter
2 tablespoons chopped shallots
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon chives
1 tablespoon parsley
1 tablespoon tarragon
2 cups sour cream

Directions

1
saute veal and pork in oil, set aside.
2
saute mushrooms, until brown, add to veal.
3
heat butter in skillet, add shallots.
4
add wine, reduce to almost gone, add chicken broth and meat drippings.
5
cook down by 1/3, add spices and sour cream.
6
add meat and mushrooms back to pan to heat through.
7
serve with noodles.

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Featured Reviews for This Recipe

From: Chef #651418

On Apr 22, 2008

0 people found this review helpful

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From: The Flying Chef

On Jan 18, 2008

Absolutely gorgeous, I didn't make it quite as stated, as I hade some veal steaks to use up so I cooked them and made the rest as a sauce to go on top. It was awesome such a wonderful flavour. I live in Switzerland and see this all the time in restaurantes served with rosti. I served mine with smashed potatoes and it was delicious. I will definitely be making again and next will try with pork and veal and cut them into strips and serve atop rosti. Thanks for sharing. Big thumbs up from the whole family.

1 person found this review helpful

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From: Irmgard

On Mar 6, 2006

Very tasty recipe! I made with entirely with veal since veal was on special at the supermarket this week. All the sauce, unfortunately, got cooked into the meat while I was heating it through but that is the fault of my stove. It still tasted very good. Thanks for sharing this lovely dish with us.

1 person found this review helpful

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From: Marietta Mary Lou

On Aug 16, 2005

This may not be "authentic", but it is excellent, fast and easy. I was actually searching for a recipe for "Geschnetzeltes" and this came closer than anything found. I have even made it with all pork, which was very good. I always use chicken bouillion, which is a lot more convenient than the bit of broth called for. Thanks, Chia.

2 people found this review helpful

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