Kalbsgeschnetzeltes — Print Recipe

Tender strips of veal sautéed with mushrooms in a luxurious white wine and cream sauce, a refined alpine dish served with rösti or noodles.

Ingredients

600g veal loin or shoulder, cut into thin strips
250g button mushrooms, sliced
1 large shallot, finely diced
2 tbsp butter
1 tbsp vegetable oil
150ml dry white wine
250ml heavy cream
1 tbsp Dijon mustard
Salt and white pepper
2 tbsp fresh parsley, chopped
Squeeze of lemon juice

Instructions

1 Pat veal strips very dry with paper towels and season with salt and white pepper. This ensures proper browning in the hot pan.
2 Heat oil and half the butter in a large skillet over high heat. Sear veal strips in small batches for one minute, keeping them pink. Remove and set aside.
3 Add remaining butter, cook shallots and mushrooms over medium-high heat for five minutes until mushrooms are golden and any liquid has evaporated.
4 Deglaze with white wine, scraping up browned bits. Boil until wine is reduced by half, concentrating the flavors.
5 Add cream and mustard, simmer for three minutes until sauce thickens slightly. Season with salt, pepper, and a squeeze of lemon.
6 Return veal strips and any juices to the sauce. Heat through for one minute without boiling. Sprinkle with parsley and serve immediately.

Did You Know?

Kalbsgeschnetzeltes is the dish most likely to appear on the menu at Liechtenstein's handful of fine-dining restaurants, though home cooks make it equally well.