Veal Zurich

Name: Veal Zurich
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 lb veal, cut into strips; 1/2 lb pork, cut into strips; 3 cups sliced mushrooms; 3 tablespoons oil; salt and pepper; 2 tablespoons butter; 2 tablespoons chopped shallots; 1/2 cup white wine; 1/2 cup chicken broth; 1 tablespoon chives; 1 tablespoon parsley; 1 tablespoon tarragon; 2 cups sour cream

Eats Now Editorial Team · Meat & Poultry

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Veal Zurich – a delicious recipe with veal, pork, mushrooms, oil, salt, butter. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1/2 lb veal, cut into strips
1/2 lb pork, cut into strips
3 cups sliced mushrooms
3 tablespoons oil
salt and pepper
2 tablespoons butter
2 tablespoons chopped shallots
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon chives
1 tablespoon parsley
1 tablespoon tarragon
2 cups sour cream

1
saute veal and pork in oil, set aside.
2
saute mushrooms, until brown, add to veal.
3
heat butter in skillet, add shallots.
4
add wine, reduce to almost gone, add chicken broth and meat drippings.
5
cook down by 1/3, add spices and sour cream.
6
add meat and mushrooms back to pan to heat through.
7
serve with noodles.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 lb veal, cut into strips, 1/2 lb pork, cut into strips, 3 cups sliced mushrooms, 3 tablespoons oil, and more.

Yes, Veal Zurich falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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