Züricher Geschnetzeltes or Zurich Style Stir Fry with Rösti

by BlueCrumbles on 17 March, 2013
Stir fry Zurich Style
Züricher Geschnetzeltes is basically a swiss style stir fry with a very creamy sauce. It is famous all around the world and is usually accompanied by a Rösti. The traditional “Züricher Geschnetzeltes” is made with veal schnitzel, but is is often substituted with poultry or pork meat, since veal is pretty expensive. It is a fairly easy dish to make and so great in taste that I can recommend it to anybody.

Even though you can eat it all year around, now is the best time to do so. I am so sick of winter (I know I should stop complaining) but this is a winter warmer and gives you comfort from within. The rich sauce is also perfectly for these cold days.

If you think it might be a little bit to heavy, due to the cream, make a little side salad to accompany the dish.

I hope you enjoy it, as much as I do! By the way it is a gluten free recipe once again.

Rösti, BlueCrumbles

Stir fry Zurich Style
Stir fry Zurich Style with Rösti

Serves 4

For the Geschnetzeltes

500g veal Schnitzel, substitutable with poultry or pork
1 tbsp butter
1 onion, finely chopped
400g button mushrooms, finely sliced
150ml white wine
125ml veal stock
250g cream
1 tbsp chopped parsley
freshly ground black pepper
1 tbsp corn starch/corn flour
For the Rösti

4 large potatoes, peeled
1 tbsp butter
1 small onion, finely sliced, optional
1 tsp salt
1 tsp freshly ground black pepper
a pinch of freshly ground nutmeg
1tbsp corn starch/corn flour

1. Wash and dry the meat and cut it in thin stripes. add a pinch of salt and pepper and dust with the corn starch.

2. Take a frying pan and set in on the stove over high heat. Once hot, add the butter and the meat and fry for about 2 minutes. Take it out of the pan and set aside.

3. Now take the mushrooms and onion and fry over medium heat in the same pan. When they start to get a little bit of colour, add the stock and the wine. Let the liquid reduce by half.

4. Add the cream and let it reduce until you receive the right consistency for your taste. In the meantime make the Rösti. Grate the potatoes coarsely, place in a tea towel and squeeze out all the liquid. Once you have done that, place the grated potatoes in a bowl and add salt, pepper, nutmeg and flour (and onion if chosen). Mix until well combined.

5. Place a large frying pan on the stove, set on medium heat and add the butter. When the butter has melted add the potato mixture and spread evenly across the pan.

Make sure the mixture sits tightly together, so that your Rösti will stick together and doesn’t fall apart. Be patient it might take a little time to set.

6. Let it fry on the one side for about 5 to 10 minutes. Then place a plate, big enough to cover your Rösti, on top and flip the pan. Now let the Rösti slide back into the pan and let it fry fro the other side until cooked trough.

7. When the sauce has reduced enough and your Rösti is ready, take your meat and add it to the sauce. Stir until it is heated trough again, taste it and season if necessary and serve with the Rösti, a little bit of the parsley and a nice glass of white wine.