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Zuri-Gschnatzlets - Diced Veal With Mushrooms and Cream

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Ingredients Nutrition

  • 2 lbs tender boneless veal, diced small
  • seasoned flour
  • 3 12 tablespoons butter
  • 1 tablespoon oil
  • 1 small onions or 1 small shallot, finely chopped
  • 34 cup sliced mushrooms
  • 12 lemon, juiced
  • 34 cup dry white wine
  • 1 12 cups chicken stock
  • 34 cup whipping cream
  • salt and pepper


  1. Heat the oven to 175F and warm some plates and a serving dish.
  2. Dust the meat in seasoned flour and shake off any excess flour in a colander.
  3. Heat half the butter and oil in a large, heavy frying pan and sear the meat briefly in several batches until lightly golden, turning once. Do not overcook.
  4. Lift the meat out with a slotted spoon as it is ready and put on the serving dish in the oven to keep warm.
  5. Melt the remaining butter and oil in the pan and soften the onion or shallot gently without allowing it to brown.
  6. Add the sliced mushrooms, sprinkle with lemon juice, season to taste, cover and cook gently for 5 minutes.
  7. Remove the lid, raise the heat and cook till the juices have evaporated.
  8. Add the wine and cook until reduced almost completely.
  9. Stir in the stock and cream and simmer gently for about 10 minutes.
  10. Check the seasoning, correcting if necessary.
  11. At the last minute, return the meat briefly to the pan and allow it to heat through gently in the sauce.

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