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Zurich Geschnetzeltes

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Zurcher Geschnetzeltes with rosti and carrots.jpg

Zürcher Geschnetzeltes (German for "sliced meat Zurich style", in Zürich German „Züri-Gschnätzlets“) is a Swiss dish from Zurich region, the original name of which has been reduced to Zurigschanatzlets by the locals. It appears in the menus of most restaurants and is a rather expensive delicacy. The ingredients which make this dish are: veal, calf’s kidney, butter, shallot, mushrooms, young white wine, cream, wheat and corn flour, salt, pepper and optionally, paprika powder, lemon juice, thyme and other seasoning.

Preparation

The meat and kidney are cut into pieces and sautéed in butter until browned after which it is seasoned with salt and pepper and left to drain on a paper towel. In the same pan, diced onions and mushrooms are cooked with flour and dried thyme. When the vegetables are almost ready, white wine is poured in, meat, corn flour dissolved in cream and all is stirred and simmered until the meat is tender. It is served with plain rice or buttered rice, potatoes, pasta, tagliatelle and rösti. The dish goes perfectly well with a glass of good dry wine, preferably of Swiss origin, for not to mix the smells and tastes of different countries.

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References

Zürcher Geschnetzeltes, en.wikipedia.org

Recipe for Zürcher Geschnetzeltes (cut meat Zürich style), www.about.ch

Zürcher Geschnetzeltes (Zürich cut meat), www.cookipedia.co.uk