Zürcher Geschnetzeltes

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Zürcher Geschnetzeltes, with a side of rösti

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

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[edit]

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 and 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.

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References[edit]

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