Friday, 22 October 2021

Veal and Swiss cheese stew

 The Swiss enjoy a cuisine that includes a variety of milk, butter, cheese and meats - veal being a favourite preparation. Often cooked in a simple sauce prepared with stock/broth and finished with milk and cheese. This is served up as a stew or as an accompaniment to a veal escalope. 

I still recall the velvety sauce I had years ago in the alps off Zurich in a small mountain town. The food is simple, the ingredients always pristine makes the flavours pleasing to the palate. 

Similar to the traditional Zurcher Geschnetzeltes, I was inspired to try this out after watching a tv show by the Cheese Boutique in Toronto,  I share my own  creation of how I remember it.

Serves 6

1.5 lb / 650 gm veal, cubed or sliced + a veal bone


salt to taste


12 pickled onions

3 tsp butter + 3 tbsp flour  mixed together to resemble crumbs (or cornstarch that has been mixed in a little water)

3 oz whole milk 

3 oz hard cheese like gruyere or pick your own that is nutty, sweet and flavourful


vegetables of choice, mushrooms, onions, carrots, parsnips.

a splash of wine

freshly ground black pepper

sprinkle of mustard

In a pan heat a tbsp of oil, caramelise the veal bone, turn it all over,  will take about 10 minutes. Add a splash of water, add the rest of the meat. Sprinkle with salt. Add the water. Bring it to a boil, cover, lower the heat and cook until tender. About 45 minutes to an hour. Adding the pickled onions for 10 minutes at the end will infuse the flavour but stay firm.

Allow this to cool slightly.

Remove the meat and onion. Return the pot with the prepared broth/stock and add the crumbs of butter and flour and milk. Whisking it in to ensure it all amalgamates, bring to a boil for 3 minutes. Add the cheese and melt that in to prepare the cheese sauce to a wonderful smooth creamy and can coat the back of the spoon. Allow it to boil until the consistency reaches your desired thickness.

Return the meat, onion and any other vegetable.

Bring to a boil, serve with garlic bread.


Add any other vegetable to the pot of meat for the last 10 or 15 minutes of cooking time.

Fresh pasta like Tagiatelle or paparadelle is an option. 

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

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