Скачать с ютуб Traditional Zurich Ragout – One Of Switzerland’s Most Common Dishes в хорошем качестве

Traditional Zurich Ragout – One Of Switzerland’s Most Common Dishes

Zürcher Geschnetzeltes is the classic king of Zurich cuisine, though it's a dish with a relatively short history. It was only in a 1947 Swiss cookbook that the terms 'Zürich' and 'Geschnetzeltes' (or 'sliced') paired up for the first time – at the time without the mushrooms that are these days a must. These day, the dish can be found on the menu of almost every home-style Swiss restaurant. Zürcher Geschnetzeltes is typically made with veal fillet, mushrooms, butter, shallots, white wine, bouillon, cream, sauce stock, and a little cognac. Veal kidneys are an optional addition. The meat is seared briefly, and then kept warm while a sauce is prepared from the other ingredients, which is finally pureed. This is then poured over the meat, and the whole dish is then typically served with rösti – potato pancakes. Report: Jens von Larcher Camera: Dirk Frenkel Edit: Eva Luenig #Switzerland #Food #Zurich ------------------------------------------------------------------------------------ Subscribe to DW Food: https://bit.ly/DWFood_Sub DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.