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Zürcher Geschnetzeltes mit Rösti | Bake to the roots

Zürcher Geschnetzeltes aka. Veal Stew with Rösti

  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:40
  • Total Time: 01:00
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Switzerland


One of the most popular dishes from Switzerland: Zürcher Geschnetzeltes aka. Veal Stew with Rösti (Hash Browns). Super delicious!



For the rösti (hash browns):
21 oz. (600g) potatoes (waxy)
some clarified butter or lard for frying
salt, pepper

For the veal stew:
10.5 oz. (300g) veal cutlet (schnitzel)
14 oz. (400g) brown mushrooms
1 large red onion
1 1/2 tbsp. all-purpose flour
1/2 cup (120ml) dry white wine
1 cup (240ml) vegetable broth
3.5 oz. (100g) heavy cream
1 tbsp. crème fraîche
some lard or clarified butter for frying


1. For the stew wash the meat first, pat dry with a paper towel, and cut into thin strips. Place in a bowl and dust with 1/2 tablespoon of the flour. Clean the mushrooms, remove the stems, and cut them into quarters or sixes, depending on their size. Peel and finely dice the onion. Cover everything and set aside.

2. For the rösti clean and peel the potatoes, then grate them coarsely. Place in a bowl, press the grated potatoes together, and remove all the liquid that is coming out. Season with salt and pepper.

3. Heat up a large frying pan, add a good amount of clarified butter and let melt. Remove a handful of the grated potato from the bowl, squeeze it again to remove some additional liquid, then add to the pan. Press the shredded potato together to form a small (but not too thin) rösti patty. Create as many of these patties in the pan as possible – make sure they are not touching each other. Allow the rösti to brown undisturbed for a few minutes. The temperature should not be too high or they will burn. When the bottom side is crispy and nicely browned, carefully flip the rösti and fry the other side until crispy and golden brown as well. Add more clarified butter if necessary. Park finished rösti briefly on a piece of kitchen paper to get rid of some of the fat, then place on a plate and keep warm in the oven. Repeat with remaining grated potatoes.

4. For the stew heat up some clarified butter in a large skillet. Sear the meat in several batches over high heat just briefly so it can get some color, then remove and set aside in a bowl. Add the mushrooms to the same pan, adding a little more clarified butter, if necessary, then sauté the mushrooms for 4-5 minutes. Add the diced onion and sauté briefly, then add the remaining flour (1 tablespoon), mix, and let cook for a moment. Deglaze with the white wine, bring to a boil, then add the veggie broth and the heavy cream. Bring to a boil, once again, then let simmer over medium-low heat for about 10 minutes. Roughly 2 minutes before the end of the cooking time, add the meat back to the pan. The sauce should have thickened slightly. Add the crème fraîche, stir in, and season well with salt and pepper. Serve together with the rösti.


Enjoy cooking!

Keywords: veal, stew, mushrooms, potatoes