Veal Zurich 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.

ZüRCHER GESCHNETZELTES - ZURICH VEAL RECIPE

Steps:

• Sprinkle the flour over the meat and coat well. Heat half of both the butter and oil in a frying pan. As soon as the butter foams, add the meat and brown it very quickly on all sides. Set aside on a plate.
• Add the rest of the butter and oil to the pan and sauté the onion, garlic and sage for a few minutes, then add the mushrooms. Stir well and when the mushrooms start to soften, continue cooking for about 5 minutes longer.
• Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape away any crust that has formed. Add the veal and cook, stirring, until the wine has evaporated. Turn the heat down to low and cook for another 10 minutes.
• Season with salt and pepper, and at the last moment, add the cream, let it bubble for 2 minutes, then remove from the heat and serve.

ZüRIGSCHNäTZLETS (VEAL IN CREAM SAUCE- VEAL ZURICH)

Steps:

• Sauté the veal in a little (extra) butter briefly until browned, season with salt and pepper, and drain on paper towels. Don't overcook the meat - it should just be browned on the surface at this point since it will cook more in the sauce.
• Add butter to the pan you sautéed the meat in, and cook the onion until transparent. Add the mushrooms and sauté. Add the flour. Add a pinch of dried thyme (optional).
• Add the wine and cook down rapidly over high heat. Add the meat back. (If the wine is too mellow, add a little lemon juice).
• Dissolve the cornflour in the cream, and add this to the pan, stir and let bubble just until the meat is cooked but still tender.
• Take off the heat and adjust the seasoning. Serve with plain rice, buttered rice, boiled potatoes, pasta, or (most traditionally) with rösti or knöpfli (spaezle).

VEAL ZURICH

Steps:

• saute veal and pork in oil, set aside.
• saute mushrooms, until brown, add to veal.
• heat butter in skillet, add shallots.
• add wine, reduce to almost gone, add chicken broth and meat drippings.
• cook down by 1/3, add spices and sour cream.
• add meat and mushrooms back to pan to heat through.
• serve with noodles.

ZURICH VEAL

Steps:

• First slice the veal steak into fine strips, discarding any fat or sinew.
• Finely chop the onion, and slice the button mushrooms.
• Knead the butter and flour together into a small ball (beurre manié).
• Slice the chives into small rings.
• In a very hot skillet or pan, brown the meat quickly, add the mushrooms and onions.
• Continue cooking for another 2 minutes.
• Pour all the white wine into the pan and leave it to deglaze the pan for a moment.
• Then slowly add the cream and the butter ball.
• Let the ball dissolve in the sauce and stir well.
• Take the pan off the heat, season to taste with salt and pepper and add a dash of lemon juice.
• Garnish with the sliced chives and serve immediately.
• Don't reheat or the sauce will separate.