Veal ZÜrich Recipes

ZURCHER GESCHNETZELTES (ZURICH-STYLE VEAL STRIPS IN CREAM SAUCE)

Zurcher Geschnetzeltes (Zurich-Style Veal Strips in Cream Sauce) image

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

Ingredients

2 lbs veal cutlets, sliced into 1/2 in strips
3 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
7 ounces cremini mushrooms, thickly sliced
1/2 teaspoon fresh lemon zest, finely chopped
1 tablespoon lemon juice
1/2 cup dry white wine
1 cup heavy cream
paprika (optional)
sea salt & freshly ground black pepper
3 tablespoons chopped fresh parsley (to serve)

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

ZüRCHER GESCHNETZELTES - ZURICH VEAL RECIPE

Zürcher Geschnetzeltes - Zurich Veal Recipe image

Make and share this Zürcher Geschnetzeltes - Zurich Veal Recipe recipe from Food.com.

Provided by PanNan

Categories Veal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs veal cutlets, sliced into 3/4 in strips
3 tablespoons all-purpose flour
2 ounces unsalted butter
2 tablespoons olive oil
1 onion, very finely sliced
2 garlic cloves, finely sliced
15 fresh sage leaves, chopped
7 ounces cremini mushrooms, thickly sliced
1 cup dry white wine
sea salt & freshly ground black pepper
1 1/4 cups heavy cream

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.

VEAL ZURICH

Veal Zurich image

this is quick and tasty, great served over buttered noodles. i first tried this dish yers ago. it's from my cookbook by pierre franey called 60 minute gourmet, which was compiled from his weekly column in the NY Times, circa 1970s. i apologize if it's not authentic, but it is very good.

Provided by chia2160

Categories Veal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb veal, cut into strips
1/2 lb pork, cut into strips
3 cups sliced mushrooms
3 tablespoons oil
salt and pepper
2 tablespoons butter
2 tablespoons chopped shallots
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon chives
1 tablespoon parsley
1 tablespoon tarragon
2 cups sour cream

Steps:

saute veal and pork in oil, set aside.
saute mushrooms, until brown, add to veal.
heat butter in skillet, add shallots.
add wine, reduce to almost gone, add chicken broth and meat drippings.
cook down by 1/3, add spices and sour cream.
add meat and mushrooms back to pan to heat through.
serve with noodles.

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