About
"Good food is the foundation of genuine happiness, a universal language that transcends borders. In the kitchen, as in life, precision and passion create a masterpiece on every plate." - Auguste Escoffier
Zürcher Geschnetzeltes, a beloved Swiss dish hailing from the city of Zurich, epitomizes the rich culinary traditions of the region. This flavorful and comforting meal, whose name translates to "sliced meat from Zurich," has its origins rooted in the 20th century.
The dish's main components include thinly sliced veal, mushrooms, onions, white wine, and cream, creating a harmonious blend of textures and tastes. The preparation involves sautéing the veal until golden brown, incorporating mushrooms and onions, and deglazing the pan with white wine.
The addition of cream transforms the sauce into a velvety masterpiece, seasoned with salt, pepper, and a touch of lemon juice.
Zürcher Geschnetzeltes is typically served with Rösti, a classic Swiss potato dish made from grated and fried potatoes. The crispy Rösti complements the creamy meat sauce, providing a delightful contrast in each bite.
Beyond its delectable flavors, Zürcher Geschnetzeltes holds cultural significance in Switzerland. It represents a commitment to using local ingredients and showcases the Swiss penchant for hearty, satisfying meals. While veal is the traditional choice for this dish, variations featuring pork or chicken have gained popularity to accommodate diverse dietary preferences.
Whether enjoyed in the warmth of Swiss homes or savored in restaurants, Zürcher Geschnetzeltes has transcended its regional origins to become a symbol of Swiss comfort food. Its popularity among both locals and visitors underscores its place as a quintessential dish, celebrating the culinary excellence of Zurich and the broader Swiss culinary landscape.
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Zurchner Geschnetzeltes From Switzerland
Zürcher Geschnetzeltes, a beloved Swiss dish hailing from the city of Zurich, epitomizes the rich culinary traditions of the region.
Prep time
15 mins
Cook time
30 hours
Serves
4
INGREDIENTS
1 pound (about 450g) veal, thinly sliced
8 oz (about 225g) mushrooms, sliced
2 shallots, finely chopped
2 cloves of garlic, minced
1/4 cup (60ml) dry white wine
1/4 cup (60ml) beef broth
1 cup (240ml) heavy cream
2 tablespoons flour
2 tablespoons butter
Salt and pepper to taste
Fresh parsley, chopped, for garnish
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Instructions
A creamy, wine sauce coated veal dish served with a beloved Swiss Rosti
Click here for video recipe and story on Instagram
Prepare the Veal:
Season the veal slices with salt and pepper.
Dust the veal with flour, ensuring each slice is lightly coated.
Cook the Veal:
In a large skillet, melt 1 tablespoon of butter over medium-high heat.
Add the veal slices and cook until browned on both sides. This should only take a few minutes as veal cooks quickly.
Remove the cooked veal from the skillet and set it aside.
Sauté Mushrooms and Onions:
In the same skillet, add another tablespoon of butter.
Sauté the chopped shallots and garlic for 2 minutes.
Add the sliced mushrooms and cook until they release their moisture and turn golden brown.
Deglaze with White Wine:
Pour in the white wine to deglaze the skillet, scraping up any flavorful bits from the bottom.
Create the Sauce:
Reduce the heat to medium-low. Make sure to cook until alcohol is completely cooked off.
Pour in the heavy cream slowly, stirring continuously to combine the ingredients.
Allow the sauce to simmer and thicken for a few minutes.
Combine Veal and Sauce:
Return the cooked veal to the skillet, combining it with the creamy mushroom sauce.
Simmer for a few more minutes until the veal is heated through and the sauce has reached your desired consistency.
Garnish and Serve:
Garnish the Zürcher Geschnetzeltes with chopped fresh parsley.
Serve the dish hot over Rösti or your choice of side.
