bikesniffer
Well-known member
Zürcher Geschnetzeltes mit Rösti (Zürich)
Ingredients
4 table spoon Onion, peeled and finely chopped
5.5oz cleaned white mushroomsChampignons
1.5 lbs Veal, handcut in strips of (3 mm ) (stirfry cut)
Salt
White pepper fresh from pepper mill
1 table spoons white flour
2 TS good quality oli
3 TS Butter
3.5 oz. dry white wine
14 oz. fresh cream
2 lbs Rösti made of boiled potatoes (potatoes that stay firm when cooked)
2 oz. Butter
2 table spoon good quality oil
1 Tea spoon salt
Preparation
for the Rösti: Cook potatoes a day ahead-do not over cook-set them aside and let cool unpeeled.
How to make the Rösti:
Heat oil and butter in a large Teflon frying pan. You can substitute the oil with pork lard( I do) Use coarse grater to grate the potatoes (like hash browns).
Add the salt into the grated potatoes and gently mix. Grate a little bit of nutmeg onto grated potatoes
Spread potatoes in the pan and fry for 10 min on one side, turn when done and fry another 10 min until golden brown.
Reduce heat to a minimum to keep them warm
Preparation of Geschnetzeltes (meat):
Spice meat with salt and fresh pepper and divide the meat in 2 equal parts.
Heat half of the oil in a large Teflon frying pan and slightly braze 1 part of the meat, remove and keep warm. Do the same with the 2, part of the meat.
Now heat the butter in the pan, add the chopped onion and sautee, do not brown them. (remember butter can not take much heat and will brown quickly so be careful)
Add the the sliced mushroom and sprinkle with the flower and stir, add white wine and reduce liquid about to halfon low heat..
Add the juice of the brazed meat piles and add the fresh cream now. Reduce on low heat until sauce is creamy to your liking; not too thick and not too thin.
Add salt and pepper if necessary to your taste.
Add all the meat to the sauce and mix well, DO NOT cook, just simmer a little.
Serve Roesti on a plate with the center cut out and fill center with Meat and sauce!
Enjoy, this is a very famous dish in Zurich and Herbert Walker Bush and I believe Billy boy Clinton always went to a famous spot in Zurich to eat this dish!
I have a business acquaintance from England and when he visits that’s what he orders….
Would love to get feed back from whoever ventures to try this…
Alfredo
Ingredients
4 table spoon Onion, peeled and finely chopped
5.5oz cleaned white mushroomsChampignons
1.5 lbs Veal, handcut in strips of (3 mm ) (stirfry cut)
Salt
White pepper fresh from pepper mill
1 table spoons white flour
2 TS good quality oli
3 TS Butter
3.5 oz. dry white wine
14 oz. fresh cream
2 lbs Rösti made of boiled potatoes (potatoes that stay firm when cooked)
2 oz. Butter
2 table spoon good quality oil
1 Tea spoon salt
Preparation
for the Rösti: Cook potatoes a day ahead-do not over cook-set them aside and let cool unpeeled.
How to make the Rösti:
Heat oil and butter in a large Teflon frying pan. You can substitute the oil with pork lard( I do) Use coarse grater to grate the potatoes (like hash browns).
Add the salt into the grated potatoes and gently mix. Grate a little bit of nutmeg onto grated potatoes
Spread potatoes in the pan and fry for 10 min on one side, turn when done and fry another 10 min until golden brown.
Reduce heat to a minimum to keep them warm
Preparation of Geschnetzeltes (meat):
Spice meat with salt and fresh pepper and divide the meat in 2 equal parts.
Heat half of the oil in a large Teflon frying pan and slightly braze 1 part of the meat, remove and keep warm. Do the same with the 2, part of the meat.
Now heat the butter in the pan, add the chopped onion and sautee, do not brown them. (remember butter can not take much heat and will brown quickly so be careful)
Add the the sliced mushroom and sprinkle with the flower and stir, add white wine and reduce liquid about to halfon low heat..
Add the juice of the brazed meat piles and add the fresh cream now. Reduce on low heat until sauce is creamy to your liking; not too thick and not too thin.
Add salt and pepper if necessary to your taste.
Add all the meat to the sauce and mix well, DO NOT cook, just simmer a little.
Serve Roesti on a plate with the center cut out and fill center with Meat and sauce!
Enjoy, this is a very famous dish in Zurich and Herbert Walker Bush and I believe Billy boy Clinton always went to a famous spot in Zurich to eat this dish!
I have a business acquaintance from England and when he visits that’s what he orders….
Would love to get feed back from whoever ventures to try this…
Alfredo
Also, when reduced cream is used as a thickener in a sauce, the sauce can sometimes taste flat. The first instinct is to reach for salt but what it really needs is an acid like a few drops of lemon juice. Be sure to stir as the lemon juice is added; if the sauce is fairly thick it may want to break with the addition of the acid.
