Entree: Liechtenstein – Kalbsgeschnetzeltes (Thinly sliced veal in a creamy mushroom and white wine sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) veal (leg or rump), thinly sliced into bite-size strips
- 1 tsp (5 ml) kosher salt (0.18 oz (5 g)) and 1/2 tsp (2.5 ml) ground black pepper (0.035 oz (1 g)), divided
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (42 g) unsalted butter
- 1 medium (about 6 oz (170 g)) onion, thinly sliced
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 tbsp (8 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) veal or chicken stock
- 3/4 cup (180 ml) heavy cream
- 1 tsp (5 ml) Dijon mustard (0.18 oz (5 g)) (optional)
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) fresh parsley, chopped
- Additional salt and pepper to taste

Show original ingredient measurements

- 1 lb (454 g) veal (leg or rump), thinly sliced into bite-size strips
- 1 tsp kosher salt (5 g) and 1/2 tsp ground black pepper (1 g), divided
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (42 g) unsalted butter
- 1 medium (about 6 oz / 170 g) onion, thinly sliced
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 tbsp (8 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) veal or chicken stock
- 3/4 cup (180 ml) heavy cream
- 1 tsp Dijon mustard (5 g) (optional)
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) fresh parsley, chopped
- Additional salt and pepper to taste

Instructions

1. Pat veal strips dry and season with half the salt and pepper, then dust lightly with flour. Heat oil and 2 tbsp (28 g) butter in a large skillet over high heat until shimmering; quickly sear veal in batches just until browned but still tender, 1–2 minutes per side, removing to a plate and keeping warm. Reduce heat to medium, add remaining 1 tbsp (14 g) butter and sauté the onion until soft, 4–5 minutes; add mushrooms and cook until they release liquid and begin to brown, about 5–7 minutes.
2. Deglaze the pan with white wine, scraping up browned bits, then add stock and simmer to reduce by about one-third, 3–4 minutes. Stir in cream and Dijon mustard, return veal and any accumulated juices to the pan and warm gently until sauce thickens and veal is cooked through, about 2–3 minutes; finish with lemon juice, remaining salt and pepper to taste and chopped parsley. Serve immediately with noodles, spaetzle, or rösti.