Züri-Gschnätzlets (Zurich chopped meat)
Read: Ciri-gšneclets ... to break the language, but I adore that dialect. Traditional dish from Zurich, juicy, tasty, quickly prepared. It is served with Rösti (potato fritters) but also goes well with pasta, mashed potatoes. Some recipes also mention the addition of veal kidneys, but opinions differ as to whether the dish was original with or without them. This recipe has been in my storage for a long time, he was waiting for a new picture, but he didn't get it. It's his turn to go outside, even with the old picture.
Preparation steps
- Chop good quality veal into pieces (approx. 1x4-5 cm). Mushrooms cut into slices, onions into small cubes.
- Dry the veal pieces, sprinkle with a spoonful of flour, stir, separate so that they do not stick. Bake the meat in two portions with a little butter (not too much at once so as not to release a lot of water). Do not bake for too long, so as not to dry out. Remove the meat from the pan into a bowl, cover, set aside.
- Fry a little onion in the same fat to simmer, add the champignons, fry everything well together, stirring constantly, because the champignons drink all the fat so that you don't get burnt. Drizzle with white wine, cook to reduce the amount by half. Now add the sweet cream, cook for another 5 minutes to thicken the sauce. Season well, add the roasted meat, stir, do not cook anymore. Remove from the heat, cover and let the ingredients rise and the meat heat up well (2-3 minutes). You should not add flour to the sauce, because there is a spoonful of flour on the meat that will thicken the sauce. , pour in a little broth (or water).
- Serve with Rösti for which Tajana76 wrote the recipe or with pasta, puree. Good only with this very tasty and quickly prepared dish.
