Creamy Zurich Veal Pieces: Zürcher Geschnetzeltes

 Totally new "Word History" 8-24-22

Known in German as "Zürcher Geschnetzeltes,"* this dish is Swiss German, but it is far from uncommon in other German areas, including, of course, Austria and Germany. It is traditionally made with veal (usually from a hind leg), but boneless, skinless chicken breast or turkey breast and boneless pork are often used nowadays. Veal is an expensive meat, and the leg meat is commonly $15 to $20 a pound. There are some recipe variations, as for instance, some people do not use mushrooms, and others do not use paprika. "Geschnetzeltes" is traditionally served with "Rösti," Swiss fried potatoes, which Americans know as "hash browns," ** but "Spätzle" (English: "spaetzle"), common German little dumplings/pasta bits, are also a good choice.***  NOTE ON COOKING: If you use a cheaper cut of veal, you may need to cook it longer to get it tender. Making sure to cut it into thin strips certainly helps, but you can also simmer the veal separately in a pan with some oil or butter and with the chicken broth, with a lid, over low heat. Just keep checking it for tenderness. When tender, add the veal to the skillet, and reserve the cooking broth until called for in the instructions. I've done this before myself when I've used veal stew meat. Chicken breast, turkey breast or boneless pork should not pose any such similar problem.

Ingredients:

1 to 1 1/4 pound boneless veal cut into strips (or use chicken, turkey or pork)
3 tablespoons butter
3/4 cup chopped onion
2 teaspoons flour
1/3 cup white wine
1/3 cup chicken broth 
2/3 cup heavy cream
1 cup sliced mushrooms, crimini or button 
1/2 teaspoon pepper
pinch to 1/2 teaspoon salt
1/2 teaspoon sweet paprika (use Hungarian paprika for authenticity)
lemon juice/lemon slices

In a skillet, melt the butter over low heat (or you can certainly use a mixture of butter and olive oil or canola oil). Add the onion and cook for about two minutes, then add the veal. Add the mushrooms, paprika, pepper, and sprinkle the flour over the skillet ingredients and stir to mix. Cook for another couple of minutes, then gradually add the white wine and chicken broth, stirring to mix everything, which should thicken somewhat. Add the salt and stir to mix. Gradually stir in the cream until it is all mixed in. You can let everything gently simmer to cook down, if you'd like. The sauce should be somewhat thickened (if too thick, add a little more broth or wine). Serve with lemon slices on the side. 

* In the German dialect of Zurich it is "Züri Gschnätzlets."

** In the United States the potato dish is called "hash browns," and it is typically served as a "fried block of shredded potato," whereas in Switzerland, the dish is usually a round portion, from the shape of the pan. The Swiss have variations on the basic potato dish, like the addition of cheese, or onion, or other items. I often ordered Rösti at a restaurant in Wiesbaden, Germany years ago. Rösti is usually a side dish. By the way the word "Rösti" (noun) is simply a dialect form of standard German "rösten" (verb); and it is, therefore, related to English "roast." 

*** Spaetzle are also called "Knöpfle" in some German regions. To make your own "spaetzle," this article has the recipe:  http://pontificating-randy.blogspot.com/2017/02/spatzle-in-sour-sauce-sauer-spatzle.html
 
I made a nice big serving of "Rösti," and a kale and tomato salad for my "Zürcher Geschnetzeltes"

WORD HISTORY:   

Otter-This name for a sleek weasel-like animal that lives in or near water is related to "wet," "water" and "wash," all words from the Germanic roots of English, and it is distantly related to "vodka," a word English borrowed from Russian, and to "hydro," a word English borrowed from Greek. "Otter" goes back to Indo European "wed," meaning "water," which spawned the adjective "udros," which meant "of or relating to water," and from this came the noun "udra/udro" meaning "water animal, water creature." This gave its Old Germanic offspring "utraz" (then "otraz" in the West Germanic branch?), meaning "otter," and this gave Old English "otr/otor," which then became "otir/oter," before the modern form. The other Germanic languages have: German and Low German "Otter," West Frisian and Dutch "otter," Danish "odder," Icelandic "otur," Norwegian "oter," Swedish "utter."