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Veal Zurich Over Buttered Noodles

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Brimming with tender veal, hearty mushrooms and buttered noodles, this dish is perfect for a crisp fall evening. The recipe is traditionally prepared with half veal and half pork. Add pork for extra richness.



Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

20 minutes


4 servings


1  pound  Veal Scaloppini, cut into very thin strips

3  cups (8 ounces)  thinly sliced mushrooms

1  bag (12 ounces)  wide egg noodles

1  tablespoon  oil

2  tablespoons  butter

2  tablespoons  chopped shallots

1/2  cup  dry white wine

1/2  cup  chicken broth

1 1/2  cups  sour cream

2  tablespoons  finely chopped parsley

1  teaspoon  dried tarragon leaves

*  salt and pepper, to taste


Slice the veal and mushrooms separately and set aside. Prepare noodles according to package directions. After cooking, drain noodles and toss with 1 to 2 tablespoons butter.

Heat oil in a 12-inch, non-stick skillet over Medium-High heat. Add veal strips, stirring to sauté about 5 minutes until veal loses its pink color. Remove veal to a strainer over a bowl to catch the pan juices.

Add 1 tablespoon butter to skillet. Sauté mushrooms about 5 minutes until liquid partially evaporates and mushrooms are soft. Add mushrooms to strainer with veal.

Melt remaining 1 tablespoon butter. Add shallots and sauté 1 minute. Add wine, broth, and veal drippings to skillet. Heat about 7 minutes until liquid amount is reduced by one half. Stir in sour cream, then veal and mushrooms. Immediately add parsley, tarragon, salt and pepper. Heat until piping hot, but do not boil or sour cream may curdle.
Nutritional Information
No Nutritional Information Available
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