Ingredients for 4 people
For the veal strips:
500 g veal (veal kidneys)
200 g veal kidneys
2 onions
200g mushrooms
2-3 cloves of garlic
200 ml cream
100 ml white wine
2 tbsp butter
2 tbsp olive oil
100ml veal stock
Salt and pepper
For the rösti:
600 g waxy potatoes (floury)
2-3 tbsp butter for frying
Salt and pepper
Preparation
Preparation of the meat: Cut the veal into thin strips. Rinse the kidneys thoroughly under water, remove the fat and skin and cut into small pieces.
Peel the onions and garlic and chop finely.
Preparation of the veal strips: Heat 2 tbsp butter in a pan. First, briefly sauté the meat in portions in the pan until golden brown and sprinkle with flour. Then keep warm in the oven at around 60 degrees. Fry the onions and garlic, then add the mushrooms until they are translucent. Deglaze with white wine and top up with veal stock and let it reduce briefly. Add cream and stir everything well. Simmer for a few minutes over medium heat until the sauce thickens slightly. Finally, add the meat again and stir gently.
Preparation of the rösti: Cook the potatoes the day before, let them cool and peel them. On the day of preparation, coarsely grate the cold potatoes. Heat the butter in a cast iron pan and distribute the grated potatoes evenly in it. Season with salt and pepper. Fry the rösti over medium heat for around 10-15 minutes until golden brown and crispy. Then carefully turn it over (e.g. with a large plate) and fry the other side until golden brown.
Serving: Just before serving, top the veal strips with whipped cream and arrange on plates, and serve with Rösti.
Where does "S`Züri Gschnätzlete" actually come from?
The exact origin of this tasty dish is not clearly established. However, there are numerous theories about its origins. One of them says that Zürcher Geschnetzeltes was created in the 19th century by officers of the Swiss army, who apparently had a preference for tender meat combined with a creamy sauce to strengthen themselves after strenuous battles or exercises.
Another theory says that Zürcher Geschnetzeltes has its roots in the rural cuisine of the Zurich region. In the past, smaller pieces of meat were often used in Switzerland because they were easier to obtain. Cutting the meat into thin strips made it more efficient.
The first recipes do not contain veal kidneys or mushrooms; these were only added later. The original recipe therefore only contained finely chopped veal, white wine and cream.
