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Swiss chopped veal

Swiss chopped veal (Emince de veau) is a very popular dish all over Switzerland, many regions having their own variations of it. The meat is not minced but is cut, either by hand or with a special cutter. Good quality beef steak can be used in place of veal

45 minutes 

Serves 4 

450 g / 1 lb veal escalope or beef rump steak cut into 5 mm / 1/4 in slices 
flour for coating 
salt and freshly ground black pepper 
50 g / 2 oz butter 
1 large onion, finely chopped 
30 ml / 2 tbs lemon juice or white wine 

Swiss chopped veal Preparation 


1- Cut the meat into 6 mm / 1/4 in cubes, then sprinkle them lightly with flour, salt and pepper and reserve. 

2- Melt the butter in a frying-pan over medium heat, then saute the onion until it is tender but only lightly browned. 

3- Add the meat to the pan, raise the heat to medium-high and cook fairly quickly for 3-4 minutes, turning it frequently. The small pieces of meat should cook in that time. Stir in lemon juice or wine and serve at once, accompanied by Rosti

  • In Zurich chopped mushrooms are added to the meat, and in St Gall a little cream is poured over the meat instead of lemon juice. 
Don't wait , your Swiss chopped veal is ready. 

photo credit goes to = http://dinnerisserved1972.com/

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