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Zurich-style fricassee

Category Meat, poultry & game

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  • 45 minutes
  1. 600 g veal fricassee
  2. 1 onion
  3. 400 g mushrooms
  4. salt, pepper
  5. 100 ml dry white wine
  6. 100 ml meat broth
  7. 200 ml cream
  8. 20 g butter
  9. 20 g flour
  10. 4 stalks parsley

1. Remove veal fricassee from the refrigerator about 30 minutes before you intend to prepare it.

2. Peel and dice the onions. Clean the mushrooms with a brush or cloth and cut into slices. Pat the meat dry with a paper towel.

3. Heat the pan on highest level up to the roasting window, switch to a medium level, and roast the fricassee meat in batches. Remove from the pan and season with salt and pepper.

4. Roast the onion cubes and mushrooms as well. Add the white wine, meat stock and cream and let it reduce a bit.

5. Knead the butter and flour, then add the mixture to the sauce, bring to a boil while stirring and allow to simmer for a few minutes.

6. Remove the parsley leaves from the stems and chop them. Add the fricassee meat to the sauce, wait for it to heat up, then season to taste. Garnish with parsley and serve.


  • Zurich-style fricassee is traditionally served with rösti (potato pancakes). But it also goes well with noodles or spaetzle.

This recipe has been tested and approved by AMC.

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