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Difference between revisions of "Zürcher Geschnetzeltes (Zürich cut meat)"
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===Variations=== | ===Variations=== | ||
| − | You can use [[Chicken|chicken]] or [[Pheasant|pheasant]] breasts as an alternative to [[Veal|veal]]. | + | You can use [[Chicken|chicken]] or [[Pheasant|pheasant]] breasts as an alternative to [[Veal|veal]], although it would not be authentic. |
===Chef's notes=== | ===Chef's notes=== | ||
| − | [[Veal]] is not easy to find in the UK so if you are not able to buy | + | [[Veal]] is not easy to find in the UK so if you are not able to buy it as a whole piece, then sliced cubes would be fine. However do not use [[Minced|minced]] veal. |
[[Category:Recipes|Zürcher geschnetzeltes]] | [[Category:Recipes|Zürcher geschnetzeltes]] | ||
Revision as of 08:32, 21 April 2009
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Zürcher Geschnetzeltes
Zürcher Geschnetzeltes - about this recipe
This is a type of veal and mushroom stew from Zürich. Its French name is Emincé de Veau à la Zurichoise.
Servings
Serves 4
Ingredients
- 600 g veal, thinly sliced
- Flour
- 50 g butter
- 1 onion, peeled and chopped
- 300 g button mushrooms, wiped and sliced
- 125 ml white wine
- 200 ml single cream
- Salt and black pepper
- Flat leaved parsley, finely chopped
Method
- Lightly coat the veal in flour.
- Heat the butter to medium in a saucepan and fry the veal until it is almost cooked.
- Remove the veal and set aside.
- In the same pan, soften the onions, then add the mushrooms and increase the heat to high.
- Deglaze with the wine, add the cream and bring to the boil.
- Add the veal to the sauce and adjust seasoning.
- Add the chopped parsley and serve.
Serving suggestions
Serve with rösti.
Variations
You can use chicken or pheasant breasts as an alternative to veal, although it would not be authentic.
Chef's notes
Veal is not easy to find in the UK so if you are not able to buy it as a whole piece, then sliced cubes would be fine. However do not use minced veal.
