SWISS CLASSICS: WATCHES, ROGER FEDERER & ZURICH-STYLE VEAL RAGOUT
A busy day in the Swiss Alps, yodeling atop one of the legendary mountains or taking in the magnificent waterfalls will surely whet your appetite. With influences from neighboring countries of France, Germany and Italy, the Swiss are known for their hearty cuisine. From cheesy fondues and raclettes to the potato-cake-like rösti, and incredible sweets like hüppen and chocolates, the Swiss diet is deliciously rich and satisfying.
Indulge in Veal Zurich
A particular favorite on the Rhine is Veal Zurich (known under its Swiss-German name Züri-Gschnätzlets) and is a dish you can find throughout the Lake Geneva region. Served with a side of rösti and a cream sauce that is brilliantly poured over mushrooms and the veal, this popular dish can be found in both elegant restaurants and neighborhood chalets. If you don’t enjoy veal, you could also personalize the dish at home by substituting with chicken.
1 lb. veal, top round or tender leg
¼ cup flour
2 tbsp. canola oil
1 cup onions, finely chopped
½ lbs. mushrooms, diced
½ cup white wine
½ cup demi-glace
½ cup heavy cream
Salt and fresh pepper to taste
Dry meat, season with salt and pepper, and dust it with flour.
Heat oil in hot frying pan, add the veal and brown on both
sides. Remove from pan and keep warm. Add the onions
and mushrooms and sauté them lightly. Deglaze the pan with
white wine. Add the demi-glace, heavy cream and any
accumulated meat juices to the pan. Reduce the sauce to a
creamy consistency. Adjust seasoning if necessary and return
meat to the pan with the sauce. Heat it through but do not
boil. Spoon veal onto serving plates. Top with herbs, créme
fraiche and serve with steamed vegetables.
Makes 4 servings.