Zuri Gschnatzlets Diced Veal With Mushrooms And Cream 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 STYLE DICED VEAL

Steps:

• 1. Coat the meat in flour. Heat half of the oil and butter in a frying pan and once the butter foams add the meat and brown it quickly. Place the meat on a plate and put to the side.
• 2. Add the rest of the butter and oil to the pan and saute the onion, garlic and sage. After a few minutes add the mushrooms and cook for 5 minutes after they have started to soften.
• 3. Add the wine to de-glaze the bottom of the pan, then add back in the veal and cook, stirring until the wine has evaporated. Turn down the heat to low and continue to cook for another 10 minutes.
• 4. Season with salt and pepper and at the last moment add in the delicious cream, allowing to bubble for two minutes.
• 5. Remove from the heat, serve, enjoy and be merry!

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).

ZURICH DICED VEAL ZURCHER GESCHNETZELTES

Steps:

• Peel and chop the onions.
• Clean and slice the mushrooms.
• Cut the veal in thin strips and turn them lightly in flour.
• Heat the butter in a skillet and sear the meat in it quickly, then remove and keep it warm.
• Fry the onion until it is transparent and add the mushrooms.
• Pour in the wine and cream and quickly heat.
• Add the veal back into the wine sauces and season to your taste with salt and freshly ground pepper.
• Sprinkle the dish with parsley and serve.
• Berner Rosti is the traditional accompaniment.