Zürcher Geschnetzeltes

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Zürcher Geschnetzeltes
Appearance A Genevaud veal and mushroom ragout.
Difficulty 6/10 (0-Easiest)
Creator Genevaud Chef
Class Upper Class
  • Twelve ounces of veal tenderloin
  • Four ounces of veal kidney
  • One tablespoon of flour
  • One cup of white wine
  • One cup of beef broth
  • One fourth cup of heavy cream
  • Five tablespoons of butter
  • Two shallots
  • Two cups of mushrooms
  • One teaspoon of lemon zest

A traditional specialty for the Genevaud, the Zürcher Geschnetzeltes are often served aside roasted potatoes, and consumed primarily by the upper classes due to its use of young cows. Before it came into existence, stews rarely were served as main-dish, mostly because chefs doubted its ability to hold over the appetite fully. This ragout was created by an enterprising Genevaud chef who sought to change the narrative, and surprisingly, it was hardy enough to win over the hearts of noble diners.


Despite generally being able to borrow from other cultures nearby, such as the Leutz-Vixe, Ithanian, Dressolini, and Wirtem, Genevaud haute cuisine lacked a distinctive dish of its own. This was due in large part to the terrain of the region, forcing them to rely on goat and sheep as their main source of meat. Anything else was too lean to be considered for large gatherings, and hardly sophisticated to any degree. The Zürcher Geschnetzeltes was an immediate solution, as calves were easy enough to import, and eating such young cows was considered a luxury only affordable by the nobility. The recipe has changed very little since its inception, due to the widespread belief that the dish is as refined as it will ever be.


In a saucepan, melt the butter over very low heat. As it melts, foam should rise to the top. Remove the pan from the heat and skim all of the foam from the top, before passing the rest through a cheesecloth into a covered container. Allow this to solidify over the course of a few hours. Slice the veal tenderloin and kidney into thin strips, before adding it to a pan at high heat along with the now-clarified butter. Brown it quickly and leave no pink remaining, before removing from heat and the pan. Mince the shallots, and add another tablespoon of clarified butter to the pan. These should cook for two minutes until translucent, before the mushrooms are added alongside them. Sprinkle the mushrooms with flour, and cook for a further minute until tender. Continue stirring, while adding the dry white wine and beef broth to the vegetables. Bring the stew to a boil, and allow the sauce to reduce to half. Mix in the lemon zest and cream, before adding salt and pepper to taste. Add the browned meat to the pan, but do not cook the sauce any further. Serve hot.


  • The stew is relatively pale, with no color additives aside from the white wine. Most chefs will choose to accent it with a sprig of parsley, so as to avoid criticism for the lack of interest on the plate. It appears like most ragouts do, of a thicker consistency.
  • The Zürcher Geschnetzeltes is certainly appetizing, with the tender veal being the first aroma to hit the nasal cavity. It’s a very heavy affair, with the scent of beef and mushroom overpowering the rest.
  • The flavor is savory and meaty, with little textural contrast. Every aspect is tender, which tends to be the reason it’s served alongside roasted potatoes or some crispier component.


  • Although it pales in comparison to the authentic version, many poorer Genevaud will substitute veal for pork, in some attempt to make something similarly sophisticated for a loved one.

Writers romeowo
Processors HydraLana, birdsfoot_violet, FireFan96
Last Editor Firefan96 on 12/7/2021.

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