Zurich-Style Veal (Emince Zurichoise)
Zurich-style veal, known locally as Emince Zurichoise, is a traditional Swiss dish made with fine slices of veal tenderloin topped with a creamy mushroom sauce.
It is arguable one of the most famous dishes in Swiss cuisine along with fondue and raclette of course.
This is a sort of a-la-minute dish, which I mostly prepare if I do not have time for any prolonged cooking. But that doesn’t mean that the dish is not delicious. Far from it, the creamy mushroom sauce and the tender veal are always appreciated by guests and family.
Enjoy this classic Zurich-style veal recipe below!
Zurich-Style Veal (Emince Zurichoise)
Ingredients
- 720 grams veal tenderloin trimmed, cut in fine slices
- 90 grams shallots chopped finely
- 60 milliliters white wine dry
- 240 grams button mushrooms
- 60 grams sour cream
- 90 milliliters heavy cream
- 150 milliliters brown veal stock or demi glaze
- 10 grams parsley washed, chopped
- 60 grams butter
- vegetable oil for frying
- 1 pinch paprika
- white pepper from the mill
Instructions
- Trim the tenderloin completely free of fat or sinew and slice into flat, slices (emince cut).
- Wash the mushrooms, dry them on a towel and slice them finely.
- Whip half of the cream to a soft peak and place in the fridge.
- Season the meat with salt, white pepper from the mill and paprika.
- In a heavy skillet, heat the vegetable oil and sear the veal emince, in small quantities per batch, very well on all sides, then remove the meat from the pan and set aside.
- Add the butter to the same skillet, add the chopped shallots and sautee them will but without color, then add the mushrooms and further sautee them as well. Season the mushrooms with salt and pepper from the mill.
- De-glaze the mushrooms with the white wine and reduce the wine until almost evaporated.
- Add the brown veal stock or the demi-glace and bring to boil, now add the juices that have been released by he meat and collected at the bottom of the dish the meat has been sitting on. Simmer for 3-5 minutes.
- Add the non whipped half of the cream and the sour cream and simmer while reducing the sauce to the correct thickness.
- Add the meat back into the sauce and let the meat heat through. Do not boil though, as boiling the meat will make it tough. Adjust the seasoning and then add the whipped cream and the chopped parsley if so desired.
- Serve immediately.
- Note: Traditionally either Roesti potatoes, spaetzli or butter fettuccini are served with veal emince. For an upgraded version you can use chanterelles, ceps or morels to replace the button mushrooms.
Notes
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