The recipe is an original, I got it from a good friend who worked as a chef in Zurich for a long time. Of course I also serve you the matching side dish. In the article you can follow the Rösti preparation step by step.
Let the professional chef inspire you to cook for yourself. Good luck and a good appetite!
The Original Züri Gschnätzlets is prepared from veal. The dish is particularly good if you prepare it with veal jus along with veal and mushrooms.
Cooking instructions for sliced veal were already widespread in the Alpine region in the 19th century.
Züri-Gschnätzlets was first mentioned in a cookbook in 1947. It describes the dish prepared from veal, white wine, cream and meat sauce.
Today, various variations with mushrooms and kidneys are common; it is a typical dish of Zurich’s regional cuisine.
In the recipe below I show you a secret recipe from a chef friend of mine in Zurich. Let yourself be surprised and simply try the delicious dish at the end of the page.
The ingredients for the Zurich ragout at a glance.
Veal, mushrooms and diced shallot are deglazed with veal jus in the pan.
2. Side Dish Zurich ragout
The classic side dish is a Rösti, in Switzerland Rösti is often prepared from part cooked and part raw potatoes.
However, you are welcome to implement this according to your own ideas. As a vegetable side dish you can serve beautifully toured, glazed vegetables – consisting of carrots, courgettes and celery, in addition to almond broccoli.
PREPARATIONS: Clean the veal meat from the butcher and cut the escalopes. Wash the schnitzel, dab dry and cut into strips.
Peel and dice the shallots, clean or wash the mushrooms and cut into fine leaves.
PREPARATION: Season the meat strips with salt and pepper and mix with the flour. Fry the meat briefly in vegetable oil in a pan and place on a plate.
Add the diced shallots and mushroom slices to the pan and sauté briefly. Deglaze with white wine, add gravy or veal jus and beef soup and bring to the boil.
Reduce the sauce by about 1/3, then add the meat with the resulting meat juice to the sauce. Boil the Züricher Geschnetzelte again vigorously, season with salt, pepper and lemon juice and finish with crème fraiche. Arrange the strips on preheated plates and serve sprinkled with freshly chopped parsley.
The nutritional value calculation in this recipe is without supplements:
Zurich ragout with Rösti
Amount Per Serving
Calories 645Calories from Fat 369
% Daily Value*
Total Fat 41g63%
Saturated Fat 18g90%
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Total Carbohydrates 20g7%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.
Servus!Ich bin Thomas und zeige Dir auf dieser Website tolle Kochrezepte zum selber kochen.Als Kochprofi begleite ich Dich gerne in der Küche und als Foodfotograf möchte ich Dir Lust auf gutes Essen machen.Gutes Gelingen & Guten Appetit!
Hello, this is Thomas, I’ll help you with the cooking.
I am Thomas and show you on this website great recipes to cook yourself.