Wednesday, May 14, 2008

Zürcher Geschnetzeltes (Cut Meat Zürich Style)

Serves 4.

  • 300 g (0.66 pounds) fresh mushrooms, sliced
  • juice of ½ lemon
  • spices
  • 600 g (1.3 pounds) veal, cut in small pieces
  • 2 tablespoons margarine
  • 1 onion, cut in very small pieces
  • 1 dl (3.4 fl. ounces) white wine
  • 1 to 2 dl (3.4 to 6.8 fl. ounces) water
  • 1.5 to 2 dl (5 to 6.8 fl. ounces) cream
  • gravy-powder
  • paprika
  • 1 teaspoon salt
  • grind pepper
  1. Cook the mushrooms together with the lemon juice in a small, covered pot. Heat up slowly, cook for 2 minutes.
  2. Pour the liquid into a cup. Add some spices to the mushrooms, keep them warm.
  3. Melt the margarine in a frying-pan
  4. Add the onions, stew. Increase the heat, add the meat, add some water and roast gently. Turn the meat occasionally to make sure it gets roasted evenly.
  5. Remove the meat.
  6. Add the white wine, let cook until the liquid thickens.
  7. Add the liquid from 2. plus some gravy-powder, cook until the sauce binds.
  8. Add the cream and increase the heat slightly.
  9. Add paprika and some spices.
  10. Pour salt, pepper and ½ teaspoon paprika on the meat. Put meat into the sauce, increase the heat, but do not cook.
  11. Add the mushrooms.
  • Zürich Geschnetzeltes is usually served with rösti(hash browns), but rice or pasta fits fine as well.
  • In a restaurant, if this menu is declared as Zürich Geschnetzeltes, it has to be made out of veal, but you can use pork or chicken if you wish.
  • If you like kidney, you may want to replace half of the veal with it.

No comments: