Beef And Veal With Parsley Swiss Style Recipes

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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

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

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