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

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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.

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Questions

How do I know when Geschnetzeltes Kalbfleisch is done?

Go by the cues in the method rather than the clock. Step 9: cook until veal is tender.

What does deglazing do in Geschnetzeltes Kalbfleisch?

Step 6 reads: "Deglaze with 1/2 cup Dry white wine, scraping up any browned bits." The browned bits stuck to the pan are concentrated flavor. The liquid in step 6 dissolves them into the sauce; scrape the bottom as it bubbles.

Is there a substitute for white wine in Geschnetzeltes Kalbfleisch?

The entry for Geschnetzeltes Kalbfleisch calls for 1/2 cup Dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I make Geschnetzeltes Kalbfleisch dairy-free?

Yes. The dairy in Geschnetzeltes Kalbfleisch 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 Geschnetzeltes Kalbfleisch 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.

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