Zürcher Geschnetzeltes is a Swiss traditional food from Zürich.
It first appeared in a Swiss cookbook in 1947.
It first appeared in a Swiss cookbook in 1947.
Traditionally, it is served with Rösti, but this version will be accompanied by Spätzli.
Spätzli has long traditions. The dish was born in the medieval Duchy of Swabia, which included Baden, the Alsace area (=Elsass) and most of the German-speaking Swiss areas.
Spätzli has long traditions. The dish was born in the medieval Duchy of Swabia, which included Baden, the Alsace area (=Elsass) and most of the German-speaking Swiss areas.
For the Zürcher Geschnetzeltes you need
Veal
Butter
OnionsMushrooms
Parsley
Lemon
Cream
White wine
White flour
How to
do it
Cut the veal and fry it in hot butter
The Zürich way is to remove the meat at
this stage, but I decided to go for the relaxed Basel way and left it in
Add the chopped onions and mushrooms
Sprinkle a tablespoon of flour on top, mix.
Add about 2 dl of white wine, let it
boil softly, then add 2 dl cream and let it
bubble on it's own.
Now it's time for the Spätzli
There are two ways:
1. You buy it
2. Or you make it
If you decide to make it, you need
Milk
Milk
Knöpfliflour
Eggs
A spätzli device
Eggs
A spätzli device
Mix milk, eggs and flour, beat hard until
smooth.
When the dough starts to make tiny
bubbles...
leave it for half an hour.
Ready to go:
Pour dough into the cart and push it back
and forth
This one worked nicely, but my dough
was too thick.
Instead of Spätzli I got Knöpfli (which
is OK, and probably more Swiss)
was too thick.
Instead of Spätzli I got Knöpfli (which
is OK, and probably more Swiss)
The other device was messy, but produced the same outcome
Here the little Knöpflis go into cold water (this is not mandatory, but a simple way to save time):
drain the Knöpflis and fry in butter
Decorate with nüsslisalat and parsley
En guete!
