Now as you would expect from a Swiss recipe, although it is a quick and easy mid-week dinner solution, you still have to pay attention to detail. Note the title: strips of meat – the closest I could come up with for ‘Geschnetzeltes’ – Zurich style is NOT the same as Zurich-style strips of meat. The latter is prepared with veal, whereas for this one I used pork which is cheaper. Technically, this means it is only a shadow of the ‘official’ version, just like the Swiss team against France proved to be just a shadow of the team who qualified for the World Cup in the first place.
Ideally you would serve it with Rösti, the Swiss version of hash browns, but then ideally you would score a goal, too. Or a couple. Nevertheless rice is also quite common, so it’s still in keeping with what you might come across when dining out in Switzerland.
Strips of Port, Zurich Style (serves 4)
- 3 shallots (or 2 small onions)
- 600 g pork
- white pepper
- 1/2 tsp sweet paprika
- 3 tbsp neutral cooking oil
- 80 ml white wine
- 300 ml cream salt
- chopped parsley
- grated lemon zest to taste
Dice the shallots finely. cut the meat into thick strips of ca. thickness1/2 cm. Season with pepper and paprika.
Heat 2 tbsp oil in a pan. Brown the meat over a high heat briefly on both sides. Remove it and keep it warm, together with the cooking juices.
Return the pan and reduce the heat. Add 1 tbsp oil to the pan and fry the shallots until lightly browned. Add white wine and leave to simmer, then add the cream and simmer until the sauce is nice and creamy.
Return the meat and juices and leave them for 2-3 minutes in the sauce. Season with salt and pepper and serve with parsley and lemon zest.
Serve with a side salad and either rice or Rösti.
For the Rösti you need to keep boiled potatoes from the previous day, which you grate – they need to be firm enough to keep their shape! Season with salt, pepper and a bit of nutmeg and form patties, which you fry around 3 minutes on each side.
I’ll make the Rösti when I get round to it!