Zürcher Geschnetzeltes
Sliced veal in a creamy mushroom sauce, a classic Swiss dish.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Taverne zum Kreuz
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Zürcher Geschnetzeltes, or 'sliced meat Zurich style', is a dish with roots deeply embedded in Swiss culinary history. While the precise origins are difficult to pinpoint, it's generally believed to have evolved from simple, hearty meat preparations favored in the Zurich region. The cream sauce, a defining feature, likely emerged with increased dairy availability and refinement in cooking techniques. The dish likely evolved over generations from more simple veal dishes, becoming the more refined version we know today.
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Zürcher Geschnetzeltes is considered a national dish of Switzerland, especially associated with the canton of Zurich. It represents Swiss comfort food, often enjoyed in restaurants and homes alike, and is served during special occasions and family gatherings.
Regional Pride
The dish is a source of regional pride for Zurich and is often featured prominently on menus throughout the canton.
Celebratory Dish
It's a common choice for celebratory meals, such as birthdays or holidays, showcasing Swiss culinary traditions.
Restaurant Staple
Zürcher Geschnetzeltes is a staple dish in many traditional Swiss restaurants, demonstrating its enduring popularity.
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Zürcher Geschnetzeltes is characterized by its rich, creamy, and savory profile. The delicate veal is enhanced by the earthy mushrooms and a hint of acidity from the wine, creating a balanced and comforting flavor experience.
The main flavors are derived from the tender veal, the earthy and umami notes of the mushrooms (typically cremini, chanterelles, or morels depending on availability and preference), the richness of the cream, the subtle tang of white wine (often a dry Swiss white like Fendant or Riesling-Sylvaner), and the depth added by the veal stock or broth. A touch of Dijon mustard can sometimes be incorporated to enhance the savory notes and complexity. Fresh parsley provides a bright, herbaceous counterpoint to the richness.
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Veal Preparation
Ensure the veal is thinly sliced against the grain for maximum tenderness. Don't overcrowd the pan when searing, as this will steam the meat instead of browning it properly.
Mushroom Selection
Use a variety of mushrooms for a more complex flavor profile. If using dried mushrooms, rehydrate them and use the soaking liquid to enhance the sauce.
Sauce Reduction
Allow the sauce to reduce properly to achieve a rich, creamy consistency. Be careful not to overcook the cream, which can cause it to separate.
Wine Choice
Use a dry Swiss white wine if available, such as Fendant or Riesling-Sylvaner, for an authentic flavor. A good quality dry Sauvignon Blanc can also be used as a substitute.
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