Geschnetzeltes

Driving on down from Hamburg, through Switzerland, reminds me of the time we used to regularly visit an uncle (he of the pancakes and pancake pan) who owned a hotel on the shores of the lake at Lucerne.

One of my favourite things to eat was this local Swiss dish – a sort of veal version of beef strogonoff – which comes originally from Zurich. It is usually served with rösti (which you can buy, vacuum packed ready prepared, or follow this link to find out how to make) and a green salad also goes well.

 

Recipe for Geschnetzeltes – veal in a cream sauce

 

for 4

  • 600g/1 lb 4 oz thin slices of veal
  • 1 onion – chopped fine
  • 200 g/6 oz sliced mushrooms
  • 4 tbsp olive oil
  • 250g/8 oz/1 cup 0% total yoghurt (not specified due to any health reasons – it’s just a bit lighter)
  • ½ cup martini rosato
  • ½ cup GOOD chicken stock (rather than made with a cube)
  • Squeeze of lemon
  • GENEROUS smoked salt and Indonesian pepper
  • parsley
  1. slice the meat into two inch (four cm) lengths, about a quarter of an inch (a cm)wide.
  2. Fry the meat until it’s done – about three or four minutes, keep turning, season REALLY generously.
  3. Take it out and put it on a plate to rest, keeping it warm
  4. In the same frying pan fry the onion, adding  the mushrooms, and then sieving on the flour – cook for another couple of minutes
  5. Add the martini, mix well to get rid of lumps, then add the stock, and again stir in well – it should now be quite a thick sauce
  6. Take off the heat, add the meat back in, and the yoghurt, and a squeeze of lemon
  7. Just before you are ready to eat, heat gently and then garnish with chopped parsley
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