Beef And Veal With Parsley Swiss Style Food

ZURCHER GESCHNETZELTES (ZURICH-STYLE VEAL STRIPS IN CREAM SAUCE)

Steps:

• Sprinkle the flour over the veal strips, and coat well.
• In a large frying pan over medium-high heat, melt half of the butter and half of the oil and as soon as the butter foams, immediately add the meat and quickly brown on all sides. Set aside meat to a dish and cover with foil to keep warm.
• Add remaining butter and oil to pan and sauté the onion and garlic for a couple of minutes. Now stir in the mushrooms and lemon zest and cook until mushrooms begin to soften, about 5 minutes.
• Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape up any browned bits. Stir in the veal (and juices!) and cook over low heat for another 10 minutes.
• Stir in the cream and season to taste with paprika, salt and pepper. Let bubble for a few minutes until hot, then stir in the lemon juice and serve sprinkled with fresh snipped parsley.

ZüRICH GESCHNETZELTES, A SWISS VEAL DISH

Steps:

• Fry the sliced mushrooms and chopped parsley for three minutes while stirring. Remove and set aside.
• Fry sliced veal and onions sprinkled with a little flour in butter or oil for about 3 minutes.
• Add the broth or water and continue cooking for 10 more minutes. Thicken the sauce with some flour and cornstarch.
• Now combine with the mushrooms that you had aside.
• Simmer for 3 minutes.
• At the end add whole cream, white wine, Worcestershire sauce, salt and pepper.
• Serve on warm plate with Potato pancakes (see recipe above), or wide noodles, also called Pappardelle

SWISS-STYLE VEAL AND MUSHROOMS

Steps:

• Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.
• Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
• Stir in the cheese. Serve over the noodles. Season with the black pepper.

VEAL-PASTA STEW

Steps:

• Heat 2 tablespoons of the oil in Dutch oven over medium-high heat. Cook half of the veal in oil, stirring occasionally, until brown on all sides. Remove veal from Dutch oven; drain. Cook remaining veal in Dutch oven (add 1 tablespoon of the oil if necessary) until brown on all sides. Remove veal from Dutch oven; drain.
• Heat remaining 1 tablespoon oil in Dutch oven over medium heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender. Stir in veal, broth, vegetable juice, wine, rosemary, oregano, salt, pepper and carrots. Heat to boiling; reduce heat to low. Cover and simmer about 1 hour or until veal is tender.
• Stir in pasta. Heat to boiling; reduce heat to low. Cover and simmer 10 minutes. Stir in zucchini. Cover and simmer about 5 minutes or until pasta and zucchini are tender. Mix water and flour; stir into veal mixture. Simmer 1 minute, stirring constantly, until slightly thickened.

MEATBALLS WITH PARSLEY AND PARMESAN

Steps:

• Stir eggs, breadcrumbs, Parmesan cheese, 3 tablespoons olive oil, parsley, garlic, 2 teaspoons salt and pepper in large bowl to blend. Add ground beef and mix thoroughly. Form mixture into 1 1/2-inch diameter meatballs.
• Pour enough oil into heavy large skillet to coat bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Transfer to plate.