Zuricher Eintopf Hot Pot Zurich Style Food
EINTOPF
Eintopf means "one pot". There are as many recipes for Eintopt as there are cooks in Germany, but this one is my favorite. I use a loop of smoked turkey sausage to cut down on the fat. Also, the frozen French-cut green beans are rarely available in my small town, so I often use the canned variety. They are almost as good.
Provided by Julie3551
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Put the first six ingredients into a pot and bring to a boil. Reduce heat and simmer for about 1 hour.
- Add the herbs.
- Adjust the seasoning with salt, pepper and Maggi seasoning.
- Creativity is encouraged.
- Enjoy!
Nutrition Facts : Calories 297.7, Fat 11.2, SaturatedFat 4, Cholesterol 26.5, Sodium 376.3, Carbohydrate 39.8, Fiber 6.3, Sugar 4.8, Protein 10.2
ZüRCHER EINTOPF - HOT-POT ZüRICH STYLE
The orginal recipe had a whole savoy cabbage, which seemed like a lot of cabbage. So I have halved it. Note: The procedure below assumes that a pressure cooker is used. If a regular pot is used, multiply cooking times by three.
Provided by Coasty
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in a pan and brown meat gently. Put aside.
- Saute onions and garlic until glassy. Add caraway seeds, salt and pepper.
- In a pressure cooker layer the meat, herbs then 1/2 the cabbage. Add the potatoes and carrots, then put the rest of the savoy on top of it. Again add some herbs
- Add white wine, cover and cook for about 5 minutes. Add water and stew for about 25 minutes under pressure.
Nutrition Facts : Calories 416.1, Fat 3.6, SaturatedFat 2, Cholesterol 7.6, Sodium 687.8, Carbohydrate 81, Fiber 13.1, Sugar 12.4, Protein 10.4
ZURICHER EINTOPF (HOT POT ZURICH STYLE)
A hearty one-pot meal for a cold winter's evening. The original called for "meat from pork's neck" but you can easily use another cut of pork. Also, just called for spices, I interpreted that to be pepper, rosemary, and thyme. Experiment!
Provided by Linky
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put margarine in a pot and heat, roast meat gently.
- Steam onions and garlic until glassy. Add cumin, salt and pepper.
- Put half of the savoy onto the meat, add crushed rosemary and thyme.
- Add potatoes and carrots, then put the rest of the savoy on top of it.
- Again add some spices.
- Add white wine, cover and steam for about 5 - 10 minutes.
- Add water and stew for about 1 hour, until meat is tender.
Nutrition Facts : Calories 625, Fat 19, SaturatedFat 6, Cholesterol 142.8, Sodium 751, Carbohydrate 53.8, Fiber 7.3, Sugar 7, Protein 53.4
ZURCHER GESCHNETZELTES (ZURICH-STYLE VEAL STRIPS IN CREAM SAUCE)
This is a mouthwatering Swiss specialty dish originating in the town of Zurich, Switzerland. Typically served with Rosti (Swiss hashbrowns), but equally good with mashed potatoes, spaetzle, or dumplings. There are many versions of Geschnetzeltes that can be found throughout the region in restaurants and in home kitchens, alike. I particularly like this version with lemon and parsley.
Provided by BecR2400
Categories Veal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 478.8, Fat 33.4, SaturatedFat 16.4, Cholesterol 188.5, Sodium 178.3, Carbohydrate 9.1, Fiber 0.9, Sugar 2, Protein 31.8
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