Sliced ​​Zurich Style

5 from 6 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 157 kcal



  • 800 g Veal
  • 400 g Mushrooms brown
  • 2 Pcs. Fresh onions
  • 3 tbsp Clarified butter
  • 1 tbsp Flour
  • 200 ml White wine
  • 150 ml Beef broth
  • 350 ml Cream
  • Freshly squeezed lemon juice
  • Salt
  • Pepper
  • Chopped parsley

Hash browns

  • 1 kg Potatoes
  • 2 piece Free range eggs
  • Salt
  • Clarified butter


  • The first thing I did was peel the potatoes and grate them roughly. In the meantime, they can draw water, which is then skimmed off.
  • Cut the veal into strips about 1 cm thick, as long as your little finger.
  • Clean the mushrooms and cut them into slices.
  • Peel and finely dice the onions.
  • Heat clarified butter in a sufficiently large pan and fry the veal strips in portions and set aside.
  • Heat the clarified butter in the same pan, fry the mushrooms in it, sauté onion cubes and dust with flour.
  • Now deglaze with the white wine and add the stock. Bring to the boil and then let it thicken for a few minutes. Season with lemon juice, pepper and salt, fold in the meat again and heat. Keep warm in the oven.

Hash browns:

  • Skim the liquid from the potatoes, fold in the eggs, season with salt.
  • Heat the clarified butter in the pan, gradually add the potato batter and fry 4 röstis of the same size until golden brown.
  • Now serve the hash browns with the sliced ​​meat on preheated plates and enjoy, sprinkled with chopped parsley.


Serving: 100gCalories: 157kcalCarbohydrates: 6.2gProtein: 6.4gFat: 11.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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