Zurich “Geschnetzeltes”
Intro
It is a classic from the Swiss cuisine: the Zürcher Geschnetzelte. Traditionally it is prepared with veal, white wine, cream, meat broth and mushrooms.
First mentioned in a cookbook in 1947, the dish called "Züri-Gschnätzlets" in Swiss German. Today it is one of the most famous Swiss dishes and is known far beyond the country's borders. Traditionally, the dish is prepared with veal, white wine, cream, meat broth and mushrooms. It is served with rösti, grated and then fried potatoes.
step 1
Preheat oven to 60 degrees, warm serving dish and plates.
step 2
Heat butter in a frying pan. Fry veal (in batches) for about 3 minutes, dust with flour, season, remove from pan and keep warm. Reduce heat, wipe cooking fat from pan, add a little more butter.
step 3
Sweat onions, add mushrooms and fry for about 5 minutes.
step 4
Add wine and simmer until almost completely reduced. Mix together the cream, stock and cornflour, add to the pan and bring to the boil. Reduce heat, simmer for about 3 minutes, season. Add the meat and about half the parsley, heat without boiling. Serve on the hot plates and scatter with the remaining parsley.
Serve with: Rösti
a little |
butter for frying
|
---|---|
800 g |
veal, cut into strips
|
1 tablespoon |
flour
|
0.75 teaspoon |
salt
|
a pinch |
pepper
|
1 |
onion, chopped finely
|
200 g |
mushrooms, sliced finely
|
2.5 dl |
full cream
|
1 dl |
white wine
|
1 dl |
beef stock
|
1 tablespoon |
cornflour
|
a pinch |
salt and pepper (to taste)
|
3 tablespoons |
flat-leaf parsley, chopped finely
|
27 g fat, 8 g carbohydrate, 47g protein