Zürich’s Very Best Dish!

So – what is the very best dish in Zürich? Bratwurst from Sternen Grill? No but that’s a close 2nd… In my opinion… it’s Züri Gschnätzlets! (Say that 5 times fast!)

What is Züri Gschnätzlets? It is thinly sliced veal (or pork, or beef) cooked in a mushroom cream sauce, and most often is served with Rösti, a fried potato cake.

And it is the best dish in Zürich, according to me 😉

However, because we don’t go out to eat all that  frequently, when I want to have Gschnätzlets, I often make it myself. Unfortunately all too often, people make the sauce with “Bratensauce”, an overly salty canned sauce powder, which does not fit into my “real food” credo.  I don’t think making the sauce from scratch takes all that much extra time, and is definitely better tasting.

ZÜRI-GSCHNÄTZLETS

Ingredients:

600g     Calf, Pork, or Beef thinly sliced (geschnetzeltes Kalbfleisch, Schweinefleisch, Rindfleisch/Émincé de veau  — *for vegetarian, use Quorn Geschnetzeltes

200g Mushrooms, sliced

1 Onion, finely chopped

1 teaspoon lemon juice

1 deciliter White wine

2 deciliters Cream (Voll or Halbrahm – I use Halbrahm for less calories/fat)

1 deciliter prepared Beef bouillon (or beef stock) – *for vegetarian use mushroom (Pilz) bouillon

1 tablespoon Maizena (or cornstarch)

Handful of Parsley, finely chopped

Flour

Butter

Salt and pepper

Instructions:

Heat about a tablespoon of butter in a pan over med-high heat until foamy. Add the meat, and sprinkle a tablespoon or 2 of flour over the top. Cook the meat in batches until browned, and set aside. Add the onions to the pan and cook until soft, add the mushrooms and the lemon juice, and cook until the mushrooms have released their water. Add the wine, and reduce the heat to medium. Cook about 3 minutes until slightly reduced.

Next, mix the cornstarch, bouillon, and cream until totally incorporated. Add to the pan, along with the meat, and half of the parsley, and bring to a low simmer. Simmer until the sauce is thickened, about 3-5 minutes.

Serve with the rest of the parsley sprinkled over the top!

Goes very well with Rösti 🙂

Enjoy!

2 Comments

  1. I love this dish but my meat is never tender. I try to cook it as little as possible, but it’s always tough. Any suggestions?

    • Hi Tanya, for the most tender meat, use veal or pork filet. For the veal you want to very quickly sear the meat over high heat, in small batches. Cook it just until the outside is cooked. Remove to a plate and do the next batch. Make the sauce and then settle the meat back in to warm up before serving. If making the pork filet, brown the meat and then move to a medium-hot oven to cook through while you make the sauce. Chicken will stay soft if you simmer it in the sauce after browning!
      Hope that helps!

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