Zürcher geschnetzeltes
Zurich-style veal ragout appeared in a cookbook for the first time in 1947. Popularly known under its Swiss-German name of Zürcher geschnetzeltes, it is now considered one of the classic dishes of the Zurich region. It is traditionally prepared with veal, white wine, cream and beef stock – and often also with mushrooms.
Read moreIngredients
Zurich-style veal ragout appeared in a cookbook for the first time in 1947. Popularly known under its Swiss-German name of “Züri-Gschnätzlets”, it is now considered one of the classic dishes of the Zurich region. It is traditionally prepared with veal, white wine, cream and beef stock – and often also with mushrooms.
How to cook
Advertisement
