Best 3 Zürcher Geschnetzeltes Zurich Veal Recipes
Zürich Geschnetzeltes is a classic Swiss dish that is as delicious as it is versatile. Originating from the city of Zürich, this delectable dish features tender strips of veal sautéed in a creamy mushroom sauce, complemented by a savory white wine reduction. Served with your choice of traditional accompaniments like Rösti or Spätzle, it makes for a hearty and satisfying meal.
The article offers three variations of this beloved dish: the original Züricher Geschnetzeltes, a vegetarian version made with oyster mushrooms, and a modern take on the classic using chicken. Each recipe provides step-by-step instructions, cooking tips, and a list of necessary ingredients. Whether you're a seasoned cook or just starting your culinary journey, these recipes will guide you towards creating a mouthwatering Züricher Geschnetzeltes that will impress your family and friends. So, put on your apron, gather your ingredients, and let's embark on a culinary adventure to the heart of Switzerland!
ZüRCHER GESCHNETZELTES - ZURICH VEAL RECIPE
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
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 - 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!
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.
Tips:
- Choose high-quality ingredients: Use fresh, high-quality veal for the best flavor. Organic or grass-fed veal is a great option if available.
- Cut the veal thinly: Thinly sliced veal will cook quickly and evenly. You can use a sharp knife or a meat slicer to cut the veal.
- Marinate the veal: Marinating the veal in a flavorful marinade will help to tenderize it and add flavor. You can use a variety of marinades, such as a simple mixture of olive oil, lemon juice, garlic, and herbs, or a more complex marinade with ingredients like wine, soy sauce, and ginger.
- Cook the veal quickly over high heat: Zürich Geschnetzeltes is a quick-cooking dish, so it's important to cook the veal over high heat. This will help to sear the veal and keep it tender.
- Use a good quality white wine: The wine used in the sauce should be a good quality dry white wine. A Sauvignon Blanc or Pinot Grigio are good choices.
- Add the cream at the end: The cream should be added to the sauce at the very end of the cooking process. This will help to prevent the cream from curdling.
- Serve immediately: Zürich Geschnetzeltes is best served immediately after it is cooked. It can be served with a variety of side dishes, such as spätzle, rice, or mashed potatoes.
Conclusion:
Zürich Geschnetzeltes is a classic Swiss dish that is both delicious and easy to make. With its tender veal, creamy sauce, and flavorful mushrooms, it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy weeknight meal, give Zürich Geschnetzeltes a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
