ID:334
Recipe Name:Zurich Geschnetzeltes
Name: Vcitoria Ebner
Email: miraH1312@aol.com
Date: August 18, 2005
Category: Beef
Category: Beef
Nationality: Other Regions - Ethnic Groups
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Number of servings: 4 pers.
Calories Per Serving: 4 pers.
Preparation Time: 20 minuntes
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
600g (21oz) veal, if possible sliced by hand
2 Tbs butter
2 Tbs salt
2 Tbs pepper
1 onion
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Right Ingredients:
500g (1lb) mushrooms, quartered
2dl (3/4 C) white wine
2dl (3/4 C) cream
a few drops of lemon juice
1 Tbs chopped parsley
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| Cooking
Instructions: |
Instructions: Saut? the thinly sliced veal on all sides in very hot butter. Remove from the pan, sprinkle with salt and pepper and keep warm. Slightly reduce the heat, then finely chop the onions and add them to the fat from the meat. Saut? briefly then place the mushrooms and simmer until liquid reduced by 1/2. Pour the wine and again simmer until liquid reduced by 1/2. Add the cream and bring to boil. Then add the meat and season with salt, pepper and a few drops of lemon juice. Reheat the meat in the souce but do not let it boil. Serve topped with parsley.
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| Serving Suggestion: |
Geschnetzeltes is tratitionally accompanied by Roesti (see potato recipe)
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| Additional Comments: |
This is the most popular Swiss dish. No visitor leaves (or should leave) Switzerland without having been served Geschnetzeltes.
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| Preparation Time: |
20 minuntes
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| Number of servings: |
4 pers.
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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