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.
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
Salt and pepper
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 🙂