Best 2 Zurich Diced Veal Zurcher Geschnetzeltes Recipes

Indulge in the culinary delight of Zurich diced veal, also known as "Zürcher Geschnetzeltes", a classic dish that embodies the essence of Swiss cuisine. This enticing dish features tender veal strips sautéed to perfection in a creamy mushroom sauce, complemented by the subtle flavor of white wine. Traditionally served with Rösti, a golden-brown potato pancake, this harmonious combination creates a symphony of flavors that will tantalize your taste buds. Additionally, discover variations of this beloved dish, including the vegetarian Geschnetzeltes, made with succulent oyster mushrooms, the Geschnetzeltes with chicken, offering a leaner protein option, and the Geschnetzeltes with pork, providing a rich and flavorful twist. Embark on a culinary journey through these diverse recipes and experience the authentic taste of Swiss tradition.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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!

ZURICH DICED VEAL ZURCHER GESCHNETZELTES

Zurich Diced Veal Zurcher Geschnetzeltes image

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

Ingredients

1 onion
300 g mushrooms
1 1/4 lbs veal (leg or rump)
1/4 cup flour, for dredging
1/4 cup butter
6 ounces white wine
6 ounces heavy cream
salt
fresh ground black pepper
1/4 cup parsley, chopped

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.

Tips:

- The veal should be cut into thin strips against the grain. This will help to ensure that it cooks evenly and remains tender. - To make sure the veal is properly dredged in flour, place the flour in a shallow dish and coat the veal strips, a few at a time, turning to coat all sides. - When browning the veal, do not overcrowd the pan. This will cause the veal to steam rather than brown. Cook the veal in batches if necessary. - Add the mushrooms to the pan after the veal has been browned. This will prevent the mushrooms from becoming soggy. - Use a good quality white wine for the sauce. A dry Riesling or Pinot Grigio are both good choices. - Simmer the sauce for at least 15 minutes to allow the flavors to meld. - Serve the Geschnetzeltes with boiled potatoes, spätzle, or rice.

Conclusion:

Zurich Geschnetzeltes is a classic Swiss dish that is both delicious and easy to make. By following these tips, you can create a restaurant-quality meal at home. This dish is perfect for a special occasion or a weeknight dinner.