Rosa Cooking

Sauteed veal with mushrooms

This dish was originally called Zurich Geschnetzeltes and is served with rösti. This most famous Swiss dish will satisfy all lovers of veal in a creamy sauce.

Preparation steps

  • Cut the veal into cubes and finely chop the onion.
  • Fry sliced ​​meat in butter, add onion and sauté together for five minutes.
  • Add the sliced ​​champignons and Vegeta, then continue to simmer, occasionally soaking in water for about 30 minutes.
  • Whenthemeat softens, add the wine, corn starch stirred in a little water and cooking cream.


Serve with potato fritters (rösti) and garnish with chopped parsley.


You can also enrich the dish with dried mushrooms that you have previously soaked.


champignons chicken dish easter grow international lunch meat mushrooms natalia principal safts salty swiss switzerland veal

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