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
ZURICH RAGOUT (ZURCHER GESCHNETZELTES)
Steps:
- Melt 1 tablespoon clarified butter over high heat and quickly brown meat strips until they're no longer pink. Remove from pan and keep warm.
- Add 1 more tablespoon of clarified butter, if necessary, to the pan and stir in 2 minced shallots. Cook for 2 minutes, then add the 2 cups thinly sliced (or even shaved) mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with 1 tablespoon flour and stir. Cook for 1 minute.
- While stirring, slowly add the 1 cup dry white wine and 1 cup beef broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
- Stir in the 1 teaspoon lemon zest, 1/4 cup cream, and salt and pepper to taste. Add the browned meat back to the pan and warm, but do not cook the sauce any longer.
- Serve with the 2 tablespoons chopped parsley sprinkled on top.
Nutrition Facts : Calories 433 kcal, Carbohydrate 14 g, Cholesterol 325 mg, Fiber 3 g, Protein 37 g, SaturatedFat 10 g, Sodium 490 mg, Sugar 5 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g
ZüRCHER GESCHNETZELTES - ZURICH STYLE DICED VEAL
This recipe has been posted here for play in Culinary Quest - Switzerland. The recipe is from website: http://dreamingofwinter.blogspot.ch/ from cookbook 'Winter In The Alps - Food by the Fireside' by Manuela Darling-Gansser. This recipe is a creamy, rich, delicious meal perfect on a wintery evening with a glass of red wine.
Provided by Baby Kato
Categories Beef
Time 55m
Number Of Ingredients 10
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!
ZüRICH GESCHNETZELTES, A SWISS VEAL DISH
Other meats can be pork loin, sirloin steak or chicken breast cut very thin. Tip: Freeze for one hour, then slice. Instant Pot recipe: Saute the mushrooms, onions and parsley (remove and return at the end). Sear the seasoned meat till brown, but still pink in the inside. Add 3 cups of broth, and set in IP for 8 minutes high pressure. Slow release 5 minutes. Open top and add flour/corn starch to thicken, season with salt and pepper turn down. At the end finish with whole cream (sour cream) and white wine, maybe Worcester sauce
Provided by AngiesWeb.com
Categories Recipes
Time 35m
Yield 6
Number Of Ingredients 11
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
Nutrition Facts : Calories 838.96 kcal, Fat 77.87 g, TransFat 1.19 g, Cholesterol 192.38 mg, Carbohydrate 9.76 g, Protein 25.91 g, Fiber 1.22 g, Sugar 4.51 g, SaturatedFat 28.82 g, Sodium 768.64 mg
ZURICH DICED VEAL ZURCHER GESCHNETZELTES
This is put together quite easily and is done fairly quickly and nice enough to serve company. Similar to Russian fillet goulash "stroganoff"
Provided by Marlitt
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
ZURICH STYLE DICED VEAL (ZURCHER GESCHNETZELTES)
This is a specialty of Zürich prepared at the Kronenhalle restaurant. It is served with rösti. This is not a French recipe it's listes as such because there is not a Swiss option on this site. Recipe from Winter In The Alps by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.
Provided by Annacia * @Annacia
Categories Beef
Number Of Ingredients 11
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.
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- 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.
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- 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.
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