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Meat, European

Veal zurichoise with rösti

Veal zurichoise is a Swiss dish of thin veal strips in a white wine and mushroom cream sauce, served with rösti. For 4 people, it takes 50 minutes and medium skill, at €4.40 per person. The key to success is searing the veal over high heat and never letting it boil in the sauce.

Tonight I'm making veal zurichoise, tender strips in a white wine and mushroom cream sauce, with golden rösti on the side.

Veal zurichoise with rösti
Total time
50 min
Difficulty
Medium
Cost per person
€4.40
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

The veal stays tender and the sauce coats every strip without ever feeling heavy. White wine adds a touch of acidity that balances the cream, while the mushrooms give the dish some body. Crispy golden rösti round out the plate, so you don't need to plan another side.

This dish takes a bit of organizing between the potatoes, the meat, and the sauce, but nothing is actually difficult. It works well for a family Sunday or for a weeknight when you have a little extra time. Kids tend to like it, the mild sauce and crispy rösti usually win them over.

The ingredients

4 people

Butcher

  • Veal strips 600 g

Fruits and vegetables

  • White button mushrooms 300 g
  • Onion 1
  • Parsley 4 sprigs
  • Waxy potatoes 1 kg

Dairy

  • Butter 60 g
  • Heavy cream 20 cl

Pantry

  • Flouroften in the pantry 1 tbsp
  • Dry white wine 15 cl
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Gluten

The step by step recipe

  1. Boil the potatoes for 15 minutes, let them cool, peel them, and grate them. 25 min

    Parboiling first makes crispier rösti.

  2. Shape four patties in a pan with part of the butter and oil, and brown each side. 15 min

    Don't move the patties until the bottom has set.

  3. Brown the veal strips in a very hot pan, then set them aside. 6 min

    Season with salt only after cooking, so the meat stays tender.

  4. In the same pan, sauté the onion and mushrooms, sprinkle with flour, deglaze with the wine, and add the cream. 8 min

    Let it reduce for a few minutes, the sauce should coat the back of a spoon.

  5. Return the veal to the sauce, warm through for one minute, and serve with the rösti and parsley. 1 min

    Don't let it boil, or the veal will toughen.

Our tips to get it right

  • Pick firm white mushrooms and slice them evenly so they cook at the same rate as the onion.
  • Pat the veal strips dry before searing them, since moisture keeps the meat from browning properly.
  • Grate the potatoes right before shaping the rösti so they don't turn brown and keep their texture.

The variations

  • Swap the veal for thinly sliced chicken breast for a more budget friendly version that's just as tender.
  • For a vegetarian version, use a larger mix of mushrooms instead of the veal and keep the same cream sauce.
  • For kids in a hurry, shape small individual rösti patties and serve the sauce on the side for dipping.

What to serve it with

  • A lemony green salad
  • A glass of dry white wine
  • Steamed green beans

Storage

Store leftovers in the fridge in a sealed container for 2 to 3 days. Cooked rösti freeze well, but the cream sauce doesn't hold up to freezing. Reheat the meat and sauce gently over low heat without boiling, and crisp the rösti back up in a pan.

Questions about this dish

Can you make the rösti ahead of time?

You can parboil and grate the potatoes a day ahead, then keep them in the fridge. Shape and cook the rösti right before serving so they stay crispy.

What white wine works best for the sauce?

A dry, lightly oaked white wine works best, adding acidity without overpowering the cream. Avoid sweet wines, which would throw off the balance of the sauce.

Can you substitute the heavy cream?

You can use crème fraîche for a richer sauce, thinning it with a bit of broth if it gets too thick. The result stays close to the original.

How do you keep the veal from getting rubbery?

Sear the strips over high heat, in two batches, without crowding the pan, then avoid letting them boil in the sauce. A quick sear followed by a brief reheat keeps the meat tender.

How long does it take to make a veal zurichoise in white wine and mushroom cream sauce, with rösti?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a veal zurichoise in white wine and mushroom cream sauce, with rösti?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a veal zurichoise in white wine and mushroom cream sauce, with rösti cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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