Zurcher Geschnetzeltes

Zurcher Geschnetzeltes, German for sliced meat Zurich style and known as emince de veau a la zurichoise in French, is a Swiss dish from Zurich first documented in a 1947 cookbook. The original recipe calls for strips of veal cooked with white wine, cream and demiglace, and modern versions may add mushrooms or veal kidney along with butter, onion, salt, pepper and lemon juice. It is traditionally served with rosti, though spatzle, pasta, rice or mashed potatoes are also used. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/