Zürcher Geschnetzeltes

Zürcher Geschnetzeltes (German for "sliced meat Zürich style", Züri-Gschnätzlets in Zürich German, émincé de veau à la zurichoise in French) is a Swiss dish from Zürich.

Zürcher Geschnetzeltes, with a side of rösti

The first mention of Zürcher Geschnetzeltes is in a cookbook from 1947.[1] That recipe describes the ingredients as sliced veal strips, white wine, cream, and demiglace. Some contemporary recipes may also call for mushrooms and sliced veal kidney.

Method

The veal is cut into small thin strips, sautéed quickly in a very hot pan with a little butter and a bit of chopped onion, then taken out and kept warm. White wine is used to deglaze the pan, then cream and demiglace are added and reduced into a sauce. The meat is returned to the reduction, along with sliced mushrooms. Finally, the dish is seasoned with salt, pepper, and a squeeze of lemon juice. A dash of paprika is sometimes added as a garnish.

Zürcher Geschnetzeltes is typically served with rösti, the traditional Swiss shredded potato cake. Alternatives include spätzle, pasta, rice, or mashed potatoes.

See also

References
  1. Betty Bossi
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.