Zürcher Geschnetzeltes

Ingredients

1 lb (450 g) veal, thinly sliced into strips (you can also use pork or chicken)
1 tablespoon butter
1 tablespoon vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 cup white mushrooms, sliced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup beef or veal broth
1 teaspoon cornstarch (optional, for thickening)
1 tablespoon water (optional, for mixing with cornstarch)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Lemon zest (optional, for garnish)

Instructions

Prepare the Meat

Season the sliced veal with salt and black pepper.

Cook the Meat

In a large skillet, heat the butter and vegetable oil over medium-high heat.

Add the veal strips in batches, cooking until they are just browned on all sides. Remove the veal from the skillet and set aside.

Cook the Onions and Garlic

In the same skillet, add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Cook the Mushrooms

Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown.

Deglaze the Pan

Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom.

Let the wine simmer for a few minutes until it reduces by half.

Add the Cream and Broth

Stir in the heavy cream and beef or veal broth. Bring the mixture to a gentle simmer.

Thicken the Sauce (optional)

If you prefer a thicker sauce, mix the cornstarch with water to make a slurry and stir it into the sauce. Cook for a few more minutes until the sauce thickens.

Return the Veal to the Skillet

Return the browned veal strips to the skillet and stir to coat them with the sauce.

Cook for another 2-3 minutes until the veal is heated through and tender.

Serve

Transfer the Zürcher Geschnetzeltes to serving plates.

Garnish with freshly chopped parsley and a sprinkle of lemon zest if desired.