Name: Veal stew Zurichoise
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Ingredients: 2 tablespoons neutral oil, such as canola or grapeseed; 2 tablespoons butter (or use all oil); Salt and freshly ground black pepper; 1½ to 2 pounds boneless veal shoulder, cut into ½-inch chunks; 1 cup dry white wine; 1 cup crème fraîche; 2 cups trimmed and sliced white mushrooms; ¼ cup peeled and minced shallots; ¼ cup chopped parsley leaves

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Zurichoise means with mushrooms and cream. A classic veal stew, best served with rice, noodles, or bread.

Ingredients

2 tablespoons neutral oil, such as canola or grapeseed
2 tablespoons butter

Method

Put the oil and butter in a large skillet and turn the heat to medium-high. Season the veal well with salt and pepper. When the butter melts and its foam begins to subside, add the veal, turn the heat to high, and cook, turning only occasionally, until nicely browned, about 10 minutes. (Do this in batches if necessary.) Transfer the veal to a plate and pour off any exces

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Veal stew Zurichoise

Ingredients

Method

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