Geschnetzeltes Pork And Mushrooms Recipes

GESCHNETZELTES (PORK AND MUSHROOMS)

Steps:

• 1. Brown pork in oil; remove from pan.
• 2. Add mushrooms, and sauté about 5 minutes. Add flour and toss mushrooms to coat. Cook another 2-3 minutes.
• 3. Add broth, Worcestershire, and mustard. Simmer gently, about 5 minutes, or until thickened.
• 4. Add cream, salt, pepper, and meat. Heat another couple of minutes (to reheat the meat).
• 5. Serve over rösti (shredded potatoes cooked and browned in a large pancake), rice, or noodles.

GESCHNETZELTES (CREAMY HUNTER'S SAUCE)

Steps:

• Heat the oil in a stainless steel skillet over medium-high heat and brown the pork on all sides. Transfer the pork to a plate and set aside.
• Add the onions to the skillet, adding more oil if necessary, and saute until translucent and beginning to brown, about 5-7 minutes. Add the mushrooms and saute until tender, about 5 minutes. Transfer the onion mushroom mixture to pork and set aside.
• Melt the butter in the skillet and whisk in the flour, continuing to whisk until the mixture is a rich caramel brown. Add the milk and heavy cream, whisking continually, until the mixture is smooth and thickened.
• Add the paprika and crumble in the beef bouillon and whisk until smooth.
• Return the meat mixture to the sauce and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes. Add salt and pepper to taste. Add more milk if the sauce is too thick, or add a flour slurry to thicken.
• Serve immediately with hot spaetzle or egg noodles and a fresh green salad.

PORK TENDERLOIN WITH MUSHROOMS

Steps:

• In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.

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.

GESCHNETZELTES

Steps:

• Heat oil in skillet and heat meat in portions for 1-2 minutes. Season with salt and pepper. Take out all the meat and put to the side.
• Add onions and mushrooms to the pan and saute for 2 minutes.
• Sprinkle on flour and saute for 1-2 minutes.
• Add cream and wine and reduce a little. Add the meat and heat through.But be careful not to leave the meat in too long or it will become tough.
• Season with salt, pepper, sugar and lemon juice to taste.

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.