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Zürcher Geschnetzeltes mit Rösti


Beef in a Wine Mushrooms Sauce - Swiss Style with Rösti Potatoes

A classic Swiss Meal

Ratings 5 from 1 votes
Cooking Method
Difficulty Advanced
Prep Time: 40 mins Cook Time: 30 mins Rest Time: 10 mins Total Time: 1 hr 20 mins
Servings 4
Best Season
    Zürcher Geschnetzeltes
  • 800 grams Veal or other fine meat (entrecote, filet but top quality!)
  • 2 tablespoons Butter
  • 400-500 grams Mushrooms (Champignons)
  • 5 Shallots
  • 100 milliliters white wine
  • 100 milliliters beef bouillon
  • 250 milliliters Full Cream
  • 2 teaspoons lemon juice
  • 1 teaspoon Sal & Pepper (Adjust to taste)
  • 1 cup Fresh Parsley
  • 1 tablespoon Cornstarch (If needed)
  • Rösti
  • 1.5 kilogram Potatoes (Like Russett)
  • 3 tablespoons Butter (unsalted)
  • 1 teaspoon Salt & Pepper (to taste)
    How to make Zürcher Geschnetzeltes or Beef in a wine mushroom sauce
  1. zürcher geschnetzeltes

    Step 1: Chop the scallions, Slice the Mushrooms, Cut the beef into nice bite size pieces.

    Step 2: Melt a good slab of butter in a pan and sauté the scallions at medium heat until glassy. Add the Mushrooms and continue to sauté for a few minutes until the mushrooms have changed color and are softer. 

    Step 3: Add the Wine and let simmer a few minutes. Then add the Cream and Bouillon. Increase heat to medium high and let cook for about 10 minutes to allow the sauce to thicken.

    Step 4: Add the Beef and cook for 5-10 minutes. How is the this thickness of the sauce? If it is not thick enough, you have to add the cornstarch to thicken it up.

    Step 5: Add the Parsley. Salt and Pepper to taste.

  2. How to make a Schweizer Röstischweizer rösti

    Boil the potatoes until they are soft about 10 to 15 minutes. They are ready when it is easy to put a fork into them. Drain and set aside to finish cooking and cool. For sure you can do this a day beforehand. Or use leftovers!

    Peel and grate the potatoes using a handheld grater. Grate with the bigger hole selection of the grater.

    Melt the butter in a pan at medium heat  Add the potatoes and turn up the heat to high. While the temperature is rising, add the salt and pepper

    Let them cook for a minute or two as the temperature rises and the potatoes start sizzlin. During this time, add the salt and pepper. Now mix them up with a spatula. Do you have enough butter? If it seems a bit dry or sticking to the pan, add some more. You must continue to mix  until the potatoes are starting to brown. Don’t be afraid to let cook a bit to get that brown in there.

    Turn the heat down to medium. Flatten the potatoes into a pizza form in the pan, completely filling the plan. Make sure the potatoes are good and pressed into this form. Let cook for 8 minutes. You should start seeing smoke coming from underneath the pan. Let it smoke for a good 30 seconds.

    Now here is the hard part. You have to flip that pizza potato. I use a big wooden pizza spatula or what they call a pizza peel. If you don’t have one of those use a big plate that is bigger than the pan. Place the plate on top of the pan and take the pan off the heat with your left hand on the handle and your right hand flat on the back of the plate. Make sure you are balanced and have some room. The pan should be at shoulder height. 1, 2 3 Flip!

    If you have cooked it right, the potatoes should be nice and brown on the newly flipped up side.

    Now place the pan back on the heat and quickly slide the potato pie back into the pan. If it breaks up a bit, it is not a problem Just flatten firmly into the pie form as you did before. Let cook for another 8 minutes or until smoke starts coming off the sides ( let smoke for about 30 seconds)

    To take them out of the pan, do one more flip. The Rösti should now be brown on both sides.

    Its ready to serve!


Most Recipes for this dish request that you salt and pepper and slightly flour the meat first. Then pre-cook and set aside. I believe the meat tastes better if you skip this step and add the beef towards the end. This way the beef is for sure tender. I also think it blends better into the sauce and makes the whole meal tastier.

Keywords: Beef in a wine mushroom sauce