Switzerland – Zurcher Geschnetzeltes
Zurich style lamb in a mushroom cream sauce with rosti. Zurcher Geschnetzeltes, wow that’s a mouthful. I am playing with a new lens that I should’ve been using all this time, especially because the sunlight in my apartment is almost nonexistent.
The cream sauce itself is very sinful yet delicious. The lamb was so tender and flavorful. And the number of mushrooms in this dish is just a blessing. I love mushrooms. While I’m trying to eat fewer carbs (lol impossible with this project), the rosti was also very delicious. We used shredded potato, added some flour, and used the juice from the potato as the liquid agent. Deliciously fried and crispy.
1 lb veal (or lamb) (thinly sliced)
2 tbsp butter
1 lb button mushrooms (thinly sliced)
1 small yellow onion (finely chopped)
1/2 cup white wine (sub beef stock)
1 cup cream
1/2 cup beef stock
1 tbsp cornstarch
Salt & pepper (to taste)
Flat-leaf parsley (finely chopped)
1-2 russet potatoes (grated)
1/2 cup flour
Oil (for frying)
Salt and pepper
The original recipe made smashed potatoes, but I think rosti is more traditional. The smashed potatoes the original recipe has you make is very impressive though too!
In a large frying pan, heat 1 tablespoon of butter over medium-high heat. Cook the veal in batches. You don’t want to overcrowd the meat. We want them to be nicely browned. You can also use oil instead of butter. Remove the meat to a bowl and set aside.
Add the remaining 1 tablespoon of butter to the pan and cook the mushrooms and onion until they have softened. This can take anywhere between 5-10 minutes. It’s frustrating too because the smell of the two is so beautiful together. Add the white wine and let it bubble away for a few minutes, still keeping the heat on medium-high.
In a small bowl, mix together the double cream, stock, and cornstarch. Add this liquid to the pan and let everything simmer gently for a few minutes. Taste for seasoning. I always like to add a little extra salt and pepper, especially at this stage.
Return the meat to the pan and mix well. Serve with rosti or linguine. Sprinkle with parsley before serving.
Wash and peel the potatoes. Grate them into a bowl. Normally I would always squeeze out all the liquid, but my mom and my grandma never do. The starch helps. Season with salt and pepper, then add the flour.
Heat a nonstick frying pan over medium-high heat, and add about 1-2 tablespoons of oil. When the oil is hot and ready, grab a handful of the grated potato mixture, press it so it forms a hamburger patty shape, and add it to the oil. Fry on both sides for a few minutes until golden brown and crispy. Enjoy!
Recipe adapted from Eat Little Bird.