Happy New Year! I hope everyone had a wonderful Christmas and a great start already to 2014. We often celebrate the New Year in Zurich and so it seems fitting to start 2014 on ELB with a classic recipe from my adopted hometown.
Zürcher Geschnetzeltes is a popular dish in Switzerland, particularly in and around the Zurich region. Pronouncing the name of the dish in German is a bit of a mouthful, even more so in Swiss German, the latter being Züri Gschnätzlets. It simply means Zurich-style strips of meat, although the dish itself is more specifically veal cooked in a creamy mushroom sauce. Some restaurants also include kidneys in their recipe, but the dish is almost always served on a bed of golden and crispy Rösti, and almost always presented in two serves in restaurants, allowing the diner to enjoy the meal while it is still piping hot.
Zürcher Geschnetzeltes is a quick and tasty dish to make at home, and this recipe from Betty Bossi, a popular Swiss food magazine and cookbook publisher, is a local favourite.
I’m not a big fan of meat-heavy dishes, so I like to add a lot more mushrooms to my version of Zürcher Geschnetzeltes. You can play around with the quantity of veal and mushrooms as you wish.
This dish is best paired with Rösti but my lazy alternative at home is to serve it with Crash-Hot Potatoes, which are simply boiled new potatoes which you lightly squash with a fork or a potato masher, drizzle over some olive oil, sprinkle with some sea salt and then bake in a hot oven until they are bronzed and golden. This is my way of jazzing up cold, leftover boiled potatoes – a fabulous recipe from Jill Dupleix which I came across in an early issue of Delicious magazine.
You could also serve Zürcher Geschnetzeltes with rice or pasta (such as linguine or tagliatelle), something I like to do as a slight variation with any leftover sauce. It also works superbly as a pie filling and topped with puff pastry … just don’t tell the Swiss!
I hope you will enjoy this Swiss classic. I plan to feature a few more Swiss recipes soon on ELB so keep an eye out. En Guete!
Zurich-Style Veal in a Mushroom & Cream Sauce
Recipe adapted from The Swiss Cookbook by Betty Bossi
I tend to make more stock than needed and thicken it with extra cornflour, so that I have enough on hand to thicken the sauce to my liking.
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