ZüRICH GESCHNETZELTES, A SWISS VEAL DISH
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
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
BEST SWEDISH MEATBALLS
Our family has been using this recipe for more than 40 years. The tender meatballs are made with a combination of beef, veal and pork, then spiced with nutmeg and ginger. If your family likes their meatballs a little milder, reduce the nutmeg to 1/2 teaspoon. Coffee adds nice color to the gravy, which is delicious over noodles.-Rev. Jim Thyren, West Pittston, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine bread crumbs and cream; let stand for 5 minutes. Stir in the egg, onion, parsley, salt, nutmeg and ginger. Crumble meat over mixture and mix well., Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, at 350° for 20-25 minutes or until no longer pink. Drain on paper towels. , Transfer meatballs to a greased 11x7-in. baking dish. Scrape pan drippings into a small saucepan; stir in flour until blended. Gradually stir in broth and coffee. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meatballs. , Bake, uncovered, for 30-35 minutes or until bubbly. Serve with noodles if desired.
Nutrition Facts : Calories 371 calories, Fat 24g fat (10g saturated fat), Cholesterol 135mg cholesterol, Sodium 878mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
ZURCHER GESCHNETZELTES (ZURICH-STYLE VEAL STRIPS IN CREAM SAUCE)
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
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
VEAL MEATBALLS
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 24 meatballs; 6 to 12 servings
Number Of Ingredients 30
Steps:
- In a small bowl soak the bread cubes in the water and wine, then squeeze dry. In a large bowl combine the bread cubes and the remaining ingredients except the Essence, breadcrumbs and olive oil, mixing with your hands until smooth. Cover and chill for half an hour.
- Season the bread crumbs with Essence in a shallow bowl. Shape the veal mixture into 1-inch balls and coat evenly with the bread crumbs. In a large frying pan over medium-high heat, saute the meatballs in batches in the oil, turning to brown evenly on all sides. Repeat until all meatballs are cooked. Serve hot with Kicked-Up Tzatziki Sauce.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
MEATBALLS WITH PARSLEY AND PARMESAN
Provided by Gayle Gardner
Categories Beef Cheese Egg Herb Dinner Bon Appétit New Mexico
Yield Makes about 44
Number Of Ingredients 10
Steps:
- Stir eggs, breadcrumbs, Parmesan cheese, 3 tablespoons olive oil, parsley, garlic, 2 teaspoons salt and pepper in large bowl to blend. Add ground beef and mix thoroughly. Form mixture into 1 1/2-inch diameter meatballs.
- Pour enough oil into heavy large skillet to coat bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Transfer to plate.
THE BEST MEATBALLS
I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.
Provided by Geanine
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g
BEEF AND VEAL WITH PARSLEY, SWISS STYLE
Make and share this Beef and Veal With Parsley, Swiss Style recipe from Food.com.
Provided by ElaineAnn
Categories Stew
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut meat in small pieces. Brown in hot skillet.
- Add onions. Cook two or three minutes.
- Add flour and seasonings. Mix thoroughly.
- Add bouillon cube and water.
- Cover and simmer over low heat for about one hour.
- Add parsley to meat. Serve on hot noodles.
Nutrition Facts : Calories 357.4, Fat 5.9, SaturatedFat 2, Cholesterol 102.4, Sodium 621.3, Carbohydrate 49.9, Fiber 3.4, Sugar 4.5, Protein 26.2
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