ZÜRCHER GESCHNETZELTES

Food - recipes, reviews, and discussion
Post Reply
Message
Author
User avatar
Martin Zwick
Posts: 2812
Joined: July 3rd, 2009, 1:20 am
Location: Berlin

ZÜRCHER GESCHNETZELTES

#1 Post by Martin Zwick » October 17th, 2020, 10:45 am

Here comes the all-time swiss classic Zürcher Geschnetzeltes. Best served with Rösti or Pappardelle pasta for the lazy guys. Sooo delicious, you will lick the plates. haha

https://www.wineberserkers.com/content/?p=6189

DCD5E87E-7D61-4078-A332-73E45AAE0715.jpeg
„ When this is all over, nobody will admit to ever having supported it“

David Frum

User avatar
John Davis
GCC Member
GCC Member
Posts: 3079
Joined: January 28th, 2009, 1:27 pm
Location: Indiana

Re: ZÜRCHER GESCHNETZELTES

#2 Post by John Davis » October 17th, 2020, 11:47 am

Looks great. My mother used to make this or a version very close. Never knew what it was called though.
ITB

User avatar
D Zurcher
GCC Member
GCC Member
Posts: 495
Joined: June 6th, 2009, 6:11 am

Re: ZÜRCHER GESCHNETZELTES

#3 Post by D Zurcher » October 17th, 2020, 12:55 pm

Wow-somehow I've never heard of this... :)
DanZ

User avatar
Robert Pollard-Smith
GCC Member
GCC Member
Posts: 5426
Joined: June 3rd, 2009, 9:11 am
Location: Always on LSD, except when traveling

Re: ZÜRCHER GESCHNETZELTES

#4 Post by Robert Pollard-Smith » October 17th, 2020, 3:47 pm

D Zurcher wrote:
October 17th, 2020, 12:55 pm
Wow-somehow I've never heard of this... :)
You need to hang out around the Umlauts.
He's like a star on a foggy morning
When you think he's near, he's far away

User avatar
RichardFlack
GCC Member
GCC Member
Posts: 1809
Joined: June 4th, 2012, 10:41 pm
Location: Toronto

Re: ZÜRCHER GESCHNETZELTES

#5 Post by RichardFlack » October 17th, 2020, 6:31 pm

Movenpick in Toronto had something like this in the 80s , really yummy.
Would a dash of Dijon work in this?

K N Haque
Posts: 99
Joined: July 28th, 2020, 7:29 pm

Re: ZÜRCHER GESCHNETZELTES

#6 Post by K N Haque » October 17th, 2020, 8:12 pm

RichardFlack wrote:
October 17th, 2020, 6:31 pm
Movenpick in Toronto had something like this in the 80s , really yummy.
Would a dash of Dijon work in this?
I had this at Movenpick in the 90s!
Mustard is not part of the traditional recipe, but if you like Dijon cream sauce, why not?
K @ m @ @ l

User avatar
Martin Zwick
Posts: 2812
Joined: July 3rd, 2009, 1:20 am
Location: Berlin

Re: ZÜRCHER GESCHNETZELTES

#7 Post by Martin Zwick » October 18th, 2020, 12:05 am

Yes, mustard is not part of the original recipe, but try it out. And to add ceps/Steinpilze would be a very nice thing too. Of course you can use more veal demi glace if you like.

I will also adjust the recipe regarding the liquids next time. I made it for the first time, so I had to look how it turns out. I already reduced the heavy cream (32%) a bit. I am a big fan of sauce, so I was quite generous with the cream. In addition I didn’t use flour/starch to thicken the sauce which some people do in Switzerland.
„ When this is all over, nobody will admit to ever having supported it“

David Frum

User avatar
alan weinberg
GCC Member
GCC Member
Posts: 13216
Joined: April 25th, 2009, 1:23 pm

Re: ZÜRCHER GESCHNETZELTES

#8 Post by alan weinberg » October 18th, 2020, 2:38 pm

had to look up veal fond. It’s veal stock made from veal and veal bones, mirepoix, aromatics.

User avatar
Martin Zwick
Posts: 2812
Joined: July 3rd, 2009, 1:20 am
Location: Berlin

Re: ZÜRCHER GESCHNETZELTES

#9 Post by Martin Zwick » October 18th, 2020, 8:47 pm

alan weinberg wrote:
October 18th, 2020, 2:38 pm
had to look up veal fond. It’s veal stock made from veal and veal bones, mirepoix, aromatics.
Have corrected it, Alan.
„ When this is all over, nobody will admit to ever having supported it“

David Frum

User avatar
Martin Zwick
Posts: 2812
Joined: July 3rd, 2009, 1:20 am
Location: Berlin

Re: ZÜRCHER GESCHNETZELTES

#10 Post by Martin Zwick » October 18th, 2020, 11:50 pm

P.S. optional you can adjust the amount of liquids, less cream instead more veal stock/broth or veal demi-glace.
„ When this is all over, nobody will admit to ever having supported it“

David Frum

Post Reply

Return to “Epicurean Exploits - Food and Recipes”