Zürcher Geschnetzeltes (Zürich cut meat): Difference between revisions
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|description=This is a type of veal and mushroom stew from Zurich. Its French name is Emince de Veau a la Zurichoise | |description=This is a type of veal and mushroom stew from Zurich. Its French name is Emince de Veau a la Zurichoise | ||
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<!-- /seo --> | <!-- /seo -->This is a type of [[Veal|veal]] and [[Mushroom|mushroom]] [[Stew|stew]] from Zürich. Its French name is '''Emincé de Veau à la Zurichoise'''. | ||
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|TotalCalories = 2502 | |TotalCalories = 2502 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 25 minutes | |CookTime = 25 minutes | ||
|Image = [[Image:Zürcher Geschnetzeltes with rösti and carrots.jpg|alt=Electus]] | |Image = [[Image:Zürcher Geschnetzeltes with rösti and carrots.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
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''<span class="reviewTitle">Loving the Rosti, Julia!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">They go so well with the creamyness of this recipe.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/veal|#veal]] [[Special:Search/butter|#butter]] [[Special:Search/parsley|#parsley]] [[Special:Search/flour|#flour]] [[Special:Search/stew|#stew]] [[Special:Search/buttonmushrooms|#buttonmushrooms]] [[Special:Search/fry|#fry]] [[Special:Search/stewedbraisedorpotroasted|#stewedbraisedorpotroasted]] [[Special:Search/onions|#onions]] [[Special:Search/mushroom|#mushroom]] [[Special:Search/carrots|#carrots]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 17:24, 20 February 2022
This is a type of veal and mushroom stew from Zürich. Its French name is Emincé de Veau à la Zurichoise.
| Zürcher Geschnetzeltes (Zürich cut meat) | |
|---|---|
 |
| Zürcher Geschnetzeltes with rösti and carrots | |
| Servings: | Serves 4 |
| Calories per serving: | 625 |
| Ready in: | 35 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 19th January 2013 |
|
Best recipe reviewLoving the Rosti, Julia! 4/5 They go so well with the creamyness of this recipe. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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.
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