Zürcher Geschnetzeltes Cut Meat Zürich Style Recipes

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ZüRICH GESCHNETZELTES, A SWISS VEAL DISH



Zürich Geschnetzeltes, a Swiss veal dish image

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

1 lb veal, thinly sliced
1 tbsp flour
Butter and oil for frying
3/4 tsp salt
dash pepper
1 medium onion finely chopped
½ lb white mushrooms, sliced
2 to 3 cups broth, or water with 1 beef cube
½ cup white wine or Sherry cooking wine)
1 cup whole cream or 3 tbsp sour cream
2 tbsp parsley, finely chopped

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 RAGOUT (ZURCHER GESCHNETZELTES)



Zurich Ragout (Zurcher Geschnetzeltes) image

A simple stew recipe from Switzerland, Zurich Ragout (Zurcher Geschnetzeltes) is an easy dinner made in a white sauce with mushrooms and white wine.

Provided by Jennifer McGavin

Categories     Dinner     Entree     Lunch

Time 35m

Yield 4

Number Of Ingredients 13

12 ounces veal loin, or pork loin, sliced into strips
4 ounces veal kidney, or pork loin, sliced into strips
2 tablespoons clarified butter , or cooking oil, divided
2 shallots, minced
2 cups thinly sliced or shaved mushrooms
1 tablespoon all-purpose flour, or brown rice flour
1 cup dry white wine
1 cup beef broth
1 teaspoon lemon zest
1/4 cup light cream, or heavy whipping cream
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

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 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

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.

ZüRCHER GESCHNETZELTES (CUT MEAT ZüRICH STYLE)



Zürcher Geschnetzeltes (Cut Meat Zürich Style) image

Make and share this Zürcher Geschnetzeltes (Cut Meat Zürich Style) recipe from Food.com.

Provided by JackieOhNo

Categories     Veal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces fresh mushrooms, sliced
1/2 lemon, juice of
1 1/3 lbs veal, sliced in strips
2 tablespoons margarine
1 onion, cut in very small pieces
1/2 cup white wine
1/2-3/4 cup water
1/2-3/4 cup cream
1 tablespoon flour
1 teaspoon paprika
1 teaspoon salt (or to taste)
fresh ground pepper (to taste)
2 tablespoons fresh parsley, chopped

Steps:

  • Cook the mushrooms together with the lemon juice in a small, covered pot. Heat up slowly, cook for 2 minutes. Pour the liquid into a cup. Add some spices to the mushrooms, keep them warm.
  • Melt the margarine in a frying-pan. Add the onions, saute. Increase the heat, add the meat, add some water and roast gently. Turn the meat occasionally to make sure it gets roasted evenly. Remove the meat.
  • Add the white wine, let cook until the liquid thickens. Add the reserved liquid and the flour, cook until the sauce binds. Add the cream and increase the heat slightly. Add 1/2 t. paprika with some salt and pepper.
  • Sprinkle additional salt, pepper and ½ teaspoon paprika on the meat. Put meat into the sauce, increase the heat, but do not cook. Add the mushrooms. Sprinkle with parsley. Serve.

Nutrition Facts : Calories 415.9, Fat 25.4, SaturatedFat 11.1, Cholesterol 154.1, Sodium 788.4, Carbohydrate 9.6, Fiber 1.7, Sugar 3.5, Protein 32.7

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

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

ZURICH RAGOUT (ZüRCHER GESCHNETZELTES)



Zurich Ragout (Zürcher Geschnetzeltes) image

This is so delicious (and it's really Swiss, not German, but there wasn't a Swiss cuisine so I selected the closest possible match). This version is different than other recipes of the same title in that it uses wine and cream that produces a delectable creamy sauce. Traditionally, the recipe calls for veal and veal kidney, but...

Provided by Vickie Parks

Categories     Beef

Time 35m

Number Of Ingredients 13

12 oz veal, sliced into strips (or pork loin can be used)
4 oz veal kidneys (or pork loin, cut into strips)
2 Tbsp clarified butter or cooking oil, divided
2 medium shallots, minced
2 c sliced button mushrooms
1 Tbsp all-purpose flour
1 c dry white wine
1 c beef broth
1/4 c light cream (or whipping cream)
1/2-1 tsp lemon zest, fresh grated
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp fresh parsley, chopped

Steps:

  • 1. Melt 1 tablespoon clarified butter (or oil) over high heat and quickly brown meat strips in it until no longer pink. Remove from pan and keep warm.
  • 2. Add 1 more tablespoon of clarified butter to pan, if necessary, and stir in shallots and cook for 2 minutes. Add mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with flour and stir. Cook for 1 minute.
  • 3. While stirring, slowly add the wine and broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
  • 4. Stir in lemon zest, cream, salt and pepper to taste. Add the browned meat back to the pan to warm, but do not cook the sauce any longer.
  • 5. Serve with fresh parsley sprinkled on top.

ZüRCHER GESCHNETZELTES - ZURICH STYLE DICED VEAL



Zürcher Geschnetzeltes - Zurich Style Diced Veal image

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

1 kg veal back strap sliced into strips
2-3 tbsp plain flour
50 g unsalted butter
2 tbsp virgin olive oil
1 onion, finely sliced
2 cloves of garlic finely sliced
15 fresh sage leaves chopped
200 g swiss brown mushrooms thickly sliced
250 ml dry white wine
300 ml cream

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!

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