Creamy Mushroom & Veal

Continuum of the Culinary Expansion

While on a Discord call, a friend of mine from Sweden asked me if I had a recipe that he could make for his family. I saw this as an amazing opportunity to research traditional Swedish dishes. As part of my search, I came across what is known as Zurcher Geschnetzeltes, a seared veal dish nestled in a creamy mushroom sauce. After about a week of research, watching Swedish chefs, and looking up several variations of the dish, I took to the kitchen and whipped together this very close to authentic recipe. My dearest friend, I hope this meal serves you well.

Creamy Mushroom & Veal

Ingredients

1 lb of Veal
1 cup Mushrooms (Slices thin)
1 Shallot Onion (diced)
3/4 cup of Cream
1/2 cup Bone Stock
1/4 cup Sauvignon Blanc
2 tbs Flour (plus a pinch)
2 tbs Canola Oil
2 tbs Butter
1 tsp Salt
1/2 tsp Pepper
2 twigs Thyme
1 Bay Leaf

Preparation

Trim veal into semi thin strips and place in a bowl.
Add Flour, salt and pepper and combine.

In a frying pan, heat oil to medium/high heat
Add veal, bay leaf and thyme to pan and cook until meat has light brown sear on all surfaces
Remove veal from pan and set aside.
Set stove to medium heat
Add butter to the same pan let melt and simmer.
Add mushrooms, a pinch of flour, bay leaf and thyme (reuse from veal) and let simmer for 3 - 4 minutes
Add in Onion and let cook for another 4 - 5 minutes or until tender.
Deglaze with wine, scrapping the bottom of the pan
Simmer until the alcohol smell has subsided
Add in the cream and bone stock and bring to a light boil.
Let boil for 3 - 4 minutes
Add the veal to the mixture and let cook for another 3 - 4 minutes.
Remove the bay leaf and thyme twigs

Remove pan from heat and serve.

Creamy Mushroom & Veal

Creamy Mushroom & Veal

Continuum of the Culinary Expansion