Zürcher Murren

Zürcher Murren is a traditional Swiss dish originating from the Canton of Zurich. It is a type of meat stew, typically made with veal, although variations with other types of meat are also common. The dish is named after the city of Zurich, the largest city in Switzerland and the capital of the canton.

History

The origins of Zürcher Murren are not well-documented, but it is believed to have been a staple in Swiss cuisine for centuries. The dish is traditionally associated with the Swiss German region of Switzerland, particularly the Canton of Zurich. It is often served during the winter months, as its hearty ingredients and warming qualities make it a popular choice for cold weather.

Preparation

Zürcher Murren is typically made by slow-cooking chunks of veal in a rich sauce. The sauce is usually made from a combination of onions, garlic, white wine, and cream, although the exact ingredients can vary. The dish is often served with roasted potatoes or noodles, and is sometimes garnished with parsley or other fresh herbs.

Variations

While veal is the traditional meat used in Zürcher Murren, variations of the dish can be made with other types of meat, such as pork or chicken. Some versions of the dish also include vegetables, such as carrots or mushrooms, in the stew.

Cultural Significance

Zürcher Murren is considered a classic example of Swiss cuisine, and is particularly associated with the Canton of Zurich. The dish is often served in Swiss restaurants, both in Switzerland and abroad, and is a popular choice for home cooking in Swiss households.

See Also

• Swiss cuisine
• Canton of Zurich
• Meat stew

This Swiss cuisine related article is a stub. You can help WikiMD by expanding it.