Geschnetzeltes Kalbfleisch

Name: Geschnetzeltes Kalbfleisch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 1.5 lbs Veal escalope, cut into thin strips; 8 oz Cremini mushrooms, sliced; 2 Shallots, minced; 1/2 cup Dry white wine; 1/2 cup Heavy cream; 1/2 cup Beef stock; 2 tbsp Butter; 2 tbsp All-purpose flour; 1 tsp Dijon mustard; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 tbsp Fresh parsley, chopped

Tender strips of veal braised in a creamy white wine sauce with mushrooms. A refined Swiss classic served over noodles.

45 minMediumServes 4480 cal/serving

SwissDinnerStovetopStandard

Ingredients

1.5 lbs Veal escalope, cut into thin strips
8 oz Cremini mushrooms, sliced
2 Shallots, minced
1/2 cup Dry white wine
1/2 cup Heavy cream
1/2 cup Beef stock
2 tbsp Butter
2 tbsp All-purpose flour
1 tsp Dijon mustard
1/2 tsp Salt
1/4 tsp Black pepper
2 tbsp Fresh parsley, chopped

Instructions

1

Season 1.5 lbs cut into thin strips Veal escalope with 1/2 tsp Salt and 1/4 tsp Black pepper.
2

Heat 2 tbsp Butter in a large skillet over medium-high heat. Add 1.5 lbs cut into thin strips Veal escalope in batches, 2-3 minutes per side until lightly browned. Set aside.
3

In the same pan, add 2 minced Shallots and cook for 1 minute.
4

Add 8 oz sliced Cremini mushrooms and cook for 3-4 minutes until softened.
5

Sprinkle 2 tbsp All-purpose flour over the mushrooms and stir for 1 minute.
6

Deglaze with 1/2 cup Dry white wine, scraping up any browned bits. Simmer for 2 minutes.
7

Add 1/2 cup Beef stock and bring to a gentle simmer.
8

Return veal to the pan along with any accumulated juices.
9

Reduce heat to low and simmer for 10-12 minutes until veal is tender.
10

Stir in 1/2 cup Heavy cream and 1 tsp Dijon mustard. Simmer for 2 more minutes.
11

Taste and adjust seasoning. Garnish with 2 tbsp chopped Fresh parsley and serve over egg noodles.

Questions

Can I make Geschnetzeltes Kalbfleisch dairy-free?

Yes. The dairy in this entry is 1/2 cup Heavy cream, 2 tbsp Butter. Swap the cream for full-fat coconut milk or an oat cooking cream; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Geschnetzeltes Kalbfleisch gluten-free?

Yes. The gluten in this entry is 2 tbsp All-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Geschnetzeltes Kalbfleisch keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Geschnetzeltes Kalbfleisch?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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