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Adjust Servings:
720 grams veal tenderloin trimmed, cut in fine slices
90 grams shallots chopped finely
60 millilitres dry white wine
240 grams button mushrooms
60 grams sour cream
90 millilitres heavy cream
150 millilitres brown veal stock or demi glaze
10 grams Parsley washed, chopped
60 grams Butter
Vegetable Oil for frying
1 pinch paprika
white pepper from the mill
  • Serves 6
  • Medium




The traditional veal emice “Zurich style” in creamy mushroom sauce is arguable one of the most famous dishes in Swiss cuisine along with Fondue and Raclette of course. This is a sort of a la minute dish which I mostly prepare if I do not have time for any prolonged cooking. But the creamy mushroom sauce and the tender veal are always appreciated by guests and family.

  1. Trim the tenderloin completely free of fat or sinew and slice into flat, slices (emince cut).
  2. Wash the mushrooms, dry them on a towel and slice them finely.
  3. Whip half of the cream to a soft peak and place in the fridge.
  4. Season the meat with salt, white pepper from the mill and paprika
  5. In a heavy skillet, heat the vegetable oil and sear the veal emince, in small quantities per batch, very well on all sides, then remove the meat from the pan and set aside.
  6. Add the butter to the same skillet, add the chopped shallots and sautee them will but without color, then add the mushrooms and further sautee them as well. Season the mushrooms with salt and pepper from the mill.
  7. De-glaze the mushrooms with the white wine and reduce the wine until almost evaporated.
  8. Add the brown veal stock or the demi-glace and bring to boil, now add the juices that have been released by he meat and collected at the bottom of the dish the meat has been sitting on. Simmer for 3-5 minutes.
  9. Add the non whipped half of the cream and the sour cream and simmer while reducing the sauce to the correct thickness.
  10. Add the meat back into the sauce and let the meat heat through. Do not boil though, as boiling the meat will make it tough. Adjust the seasoning and then add the whipped cream and the chopped parsley if so desired.
  11. Serve immediately

Note: Traditionally either Roesti potatoes, spaetzli or butter fettuccini are served with veal emince. For an upgraded version you can use chanterelles, ceps or morels to replace the button mushrooms

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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