Zuri Gschnatzlets Diced Veal With Mushrooms And Cream Food

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.

ZURI-GSCHNATZLETS - DICED VEAL WITH MUSHROOMS AND CREAM

Steps:

• Heat the oven to 175F and warm some plates and a serving dish.
• Dust the meat in seasoned flour and shake off any excess flour in a colander.
• Heat half the butter and oil in a large, heavy frying pan and sear the meat briefly in several batches until lightly golden, turning once. Do not overcook.
• Lift the meat out with a slotted spoon as it is ready and put on the serving dish in the oven to keep warm.
• Melt the remaining butter and oil in the pan and soften the onion or shallot gently without allowing it to brown.
• Add the sliced mushrooms, sprinkle with lemon juice, season to taste, cover and cook gently for 5 minutes.
• Remove the lid, raise the heat and cook till the juices have evaporated.
• Add the wine and cook until reduced almost completely.
• Stir in the stock and cream and simmer gently for about 10 minutes.
• Check the seasoning, correcting if necessary.
• At the last minute, return the meat briefly to the pan and allow it to heat through gently in the sauce.

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.

VEAL SCALLOPS WITH CREAMY MUSHROOM SAUCE

Steps:

• Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and sauté until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm.
• Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and sauté until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; serve.