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Zürcher Geschnetzeltes, often referred to simply as Geschnetzeltes, is a beloved Swiss dish hailing from the city of Zurich. This creamy, flavorful meal is a testament to Swiss culinary excellence and is adored by both locals and visitors. In this article, we'll delve into the art of preparing this delightful comfort food.
What is Zürcher Geschnetzeltes?
Zürcher Geschnetzeltes is a mouthwatering Swiss dish made from sliced veal (though you can use other meats like chicken or pork) cooked in a rich white wine and cream sauce, flavored with onions, mushrooms, and sometimes a touch of lemon juice. It's typically served with Rösti, another Swiss favorite, or noodles.
Ingredients for Zürcher Geschnetzeltes:
1 pound (450g) veal, thinly sliced into strips (substitute with chicken or pork)
1 onion, finely chopped
8 oz (225g) mushrooms, thinly sliced
1/2 cup (120ml) dry white wine
1/2 cup (120ml) heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
Juice of half a lemon
Salt and pepper to taste
Chopped fresh parsley for garnish
Cooked Rösti or noodles for serving
Instructions:
1. Prepare the Meat:
If your veal slices are thick, pound them gently to achieve a uniform thickness. Season the meat with salt and pepper.
2. Sauté the Onions and Mushrooms:
In a large skillet, heat the vegetable oil over medium-high heat. Add the onions and mushrooms and sauté until they are soft and golden, about 5-7 minutes. Remove them from the skillet and set aside.
3. Cook the Meat:
In the same skillet, add the butter and melt it over medium-high heat. Add the veal strips and cook them quickly until they're browned on both sides, about 2-3 minutes per side. Remove the veal from the skillet and set it aside.
4. Prepare the Sauce:
Sprinkle the flour into the skillet, stirring constantly to form a roux. Once the roux is lightly browned, slowly add the white wine while continuing to stir. Allow the wine to simmer for a couple of minutes until it thickens slightly.
5. Add Cream and Lemon Juice:
Pour in the heavy cream and lemon juice, stirring well to combine. Let the sauce simmer for another 2-3 minutes until it thickens and becomes creamy.
6. Combine and Season:
Return the sautéed onions, mushrooms, and cooked veal to the skillet, stirring gently to coat everything with the creamy sauce. Cook for an additional 2-3 minutes to heat the meat through. Taste and adjust the seasoning with salt and pepper as needed.
7. Serve:
Garnish your Zürcher Geschnetzeltes with chopped fresh parsley. Serve it hot over a bed of Rösti or with noodles.
Tips for Perfect Zürcher Geschnetzeltes:
When cooking the veal (or other meat), make sure not to overcrowd the skillet. Cook it in batches if necessary to ensure even browning. If you prefer a thicker sauce, you can increase the amount of flour in the roux. Zürcher Geschnetzeltes pairs wonderfully with a crisp white wine, similar to the one used in the recipe.
Zürcher Geschnetzeltes is a delightful dish that showcases the rich flavors of Swiss cuisine. Whether you're exploring the culinary wonders of Zurich or recreating this comfort food in your own kitchen, you're sure to savor every creamy, savory bite.
