Zürcher Geschnetzeltes
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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.
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 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
[edit]References
[edit]External links
[edit]| Foods by type | |
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| AOP and IGP products | |
| National dishes | |
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