Zurich sliced meat
Zürcher Geschnetzeltes ( Zurich-German Züri-Gschnätzlets, outside of Switzerland also Züricher Geschnetzeltes, French émincé de veau zurichoise or émincé à la zurichoise ) is a briefly sautéed dish made from veal in a cream sauce .
While recipes for shredded veal were already widespread in the Alpine region in the 19th century, the Zürcher Geschnetzelte was first mentioned in a cookbook in 1947. In this it is described as a dish made from veal, white wine, cream and meat sauce . Today varieties with mushrooms and veal kidneys are common. It is a typical dish of the Zurich regional cuisine .
To prepare it, cut the veal and, if necessary, veal kidneys across the grain into small, thin slices, fry them briefly in butter with chopped onions over high heat , take them out of the pan and keep them warm. The roast set is extinguished with white wine , cream and demiglace or veal stock, and the sauce is reduced . Typical condiments are salt , pepper , paprika and lemon juice . The meat is now placed in the hot, but no longer boiling sauce and warmed up. Steamed mushroom slices are placed on top as a garnish.
It is currently recommended as a standard to sauté the mushrooms with the onions and to make the sauce on this basis. During the time of its existence, the recipe for Zürcher Geschnetzelte was changed frequently. The ingredients and their composition vary, while the basic ingredients veal, cream and white wine are the basis. The addition of a mushroom-cream sauce to a dish is called Zurich style , with any type of meat and composition.
In Switzerland, the Zurich Geschnetzeltes typically hash browns served, are also common pasta and rice as well is mashed potatoes recommended garnish.
Individual evidence
- ^ Eugen Pauli: Textbook of the kitchen: theory and practice. Teaching aids for the hospitality industry . Fachbuchverlag Union Helvetia, Lucerne 1968, pp. 372–373 (Chapter 4A: Swiss national dishes).
- ↑ Philip Pauli: Textbook of the kitchen - for theory and practice of modern cooking and kitchen technology . Pauli Fachbuchverlag, Stein am Rhein 2005, ISBN 3-9523024-0-6 .