Veal Zurichoise

Veal Zurichoise
  • 4 servings
  • 0:20 Preparation
  • 0:12 Cooking
  • 0:32 Total Time


Add all
  • 600 g

    thinly sliced veal round

  • Salt and pepper to taste

  • 2 Tbsp.
    (30 mL)


  • 3 Tbsp.
    (45 mL)

    minced onions

  • 6 oz
    (200 g)

    white mushrooms, sliced thin

  • 1/4 cup
    (60 mL)

    dry white wine

  • 1/2 cup
    (125 mL)

    demi-glace or thickened brown stock

  • 3/4 cup
    (190 mL)

    heavy cream 35% m.f.


Season veal with salt and pepper.

In a skillet over high heat, melt butter and quickly pan-sear veal.

Remove meat and set aside.

In the same skillet, on medium cook onions and mushrooms but do not brown.

Deglaze with white wine. Add demi-glace and cook for 2 minutes.

Add cream and reduce sauce to desired consistency.

Adjust seasoning.

Return meat to the skillet and simmer briefly.

Serve with noodles.

Source: Académie Culinaire

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007