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Züri Gschnätzlets with rösti

20.4.2020

Translation: machine translated

I always cook from 11 a.m. in the livestream on YouTube and Facebook. Today it's Züri Gschnätzlets with rösti

Today would be Sechseläuten in Zurich, which is why I'm cooking this classic from Zurich. The recipe is very simple. You can cook a vegetarian version with tofu or mushrooms.

Shopping list

Sliced veal
Potatoes
Cream
Shallots
White wine
Butter
Parsley (if you like)

Recipe

Rösti

Shred the potatoes and place in a cast iron pan over a medium heat. Stir-fry for a few minutes, then shape into a cake and cover with a lid
After 15 minutes, a golden crust should have formed. Turn the rösti over with the help of a plate and fry for another 15 minutes on the other side.

Züri Gschnätzlets

Sear the veal in clarified butter or oil and keep warm on a plate in the oven before any water comes out of the meat.
Sauté the chopped shallots over a medium heat until translucent and deglaze with white wine.
Reduce the white wine by half, then add the cream and bring the sauce to the boil briefly.
Thicken the sauce with a little sauce thickener if necessary.
Add the meat back to the sauce and remove from the heat immediately. The meat must no longer cook. Stir in the chopped parsley.

Serve the rösti and sliced meat on warmed plates.

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The first two weeks of "Schnitz und Drunder"
by Simon Balissat

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Simon Balissat

Teamleader Editorial

Simon.Balissat@digitecgalaxus.ch

When I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.

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