Recipe: Züri Gschnätzlets mit Rösti

While travelling, we from time to time cook for our hosts or friends we made on our trip. After spending two weeks learning Spanish in Medellin in March, I invited some friends for dinner and cooked a real Swiss dish originating from Zurich – the city I worked in. My ‚parceros‘ asked for the recipe afterwards, so I assume they liked it…


Sliced meat Zurich style with hash browns

Gericht Main Course
Länder & Regionen Switzerland, Zurich
Portionen 4 persons



  • 20 g butter
  • 600 g sliced veal *
  • 1 onion in small dices
  • 200 g champignons in thin slices
  • 3 tbsp flour
  • 1 dl white wine dry
  • 1 dl veal stock
  • 3 dl cream
  • salt
  • pepper
  • 2 tbsp parsley

Hash browns

  • 50 g butter
  • 1 kg waxy potatoes boiled the day before, pealed and grated
  • 2 tsp salt


For the meat

  1. Heat 1 tbsp of butter in a pan. Add the meat in portions and fry till cooked from all sides (it may still be red inside). Put aside and keep it warm.

  2. Heat the rest of the butter in the same pan. Add the onions and slowly fry till they are tender - they should not turn brown.

  3. Add the champignons and cook for about 5 minutes.

  4. Add the flour and stir. Let it get a little brown, but stir all the time (for about 2-3 minutes).

  5. Add the white wine, simmer it and always stir to mix the flour-butter mixture with the wine (you will get a thick sauce).

  6. Add the stock, heat it up and keep stirring. Let this simmer for about 5 minutes (make sure it doesn't stick to the pan).

  7. Add the cream and let it simmer for another 5-10 minutes.

  8. Add the meat back into the pan, stir and add salt and pepper to your liking. Turn down the heat, otherwise the meat will not be tender. Let this sit for some minutes (to mix the flavours of the meat with the creamy sauce).

For the hash browns

  1. Mix grated the potatoes with the salt.

  2. Heat half of the butter in a pan and add the grated potatoes when hot.

  3. Let them fry for 10-15 minutes on medium heat without stirring (they turn brown and crusty at the bottom). Turn them with the help of a plate, add the rest of the butter into the pan and add the potatoes back (crusty side up) and wait for another 10 minutes till they are crusty on the other side as well.


  1. Cut the hash browns in four pieces, add one each on a preheated plate and serve the meat with the sauce beside. Add the parsley on top of the meat for decoration.


*instead of taking 600g sliced veal, you can use 400g sliced veal and 200g veal kidneys. In case you can not find veal in your country, it is best substituted by pork.

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