Geschnetzeltes Pork And Mushrooms Recipes

ZURICH RAGOUT (ZURCHER GESCHNETZELTES)

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.

GESCHNETZELTES (CREAMY HUNTER'S SAUCE)

Steps:

• Heat the oil in a stainless steel skillet over medium-high heat and brown the pork on all sides. Transfer the pork to a plate and set aside.
• Add the onions to the skillet, adding more oil if necessary, and saute until translucent and beginning to brown, about 5-7 minutes. Add the mushrooms and saute until tender, about 5 minutes. Transfer the onion mushroom mixture to pork and set aside.
• Melt the butter in the skillet and whisk in the flour, continuing to whisk until the mixture is a rich caramel brown. Add the milk and heavy cream, whisking continually, until the mixture is smooth and thickened.
• Add the paprika and crumble in the beef bouillon and whisk until smooth.
• Return the meat mixture to the sauce and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes. Add salt and pepper to taste. Add more milk if the sauce is too thick, or add a flour slurry to thicken.
• Serve immediately with hot spaetzle or egg noodles and a fresh green salad.

PORK SCHNITZEL WITH CHANTERELLE MUSHROOMS

Steps:

• Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then bread crumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.
• In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers, as needed.
• To serve, spoon sauce over browned schnitzels.

GESCHNETZELTES (CHICKEN IN CREAM SAUCE)

Steps:

• Cut the chicken into thin strips, 2 to 3 inches long and about 1/2 inch wide.
• Melt the butter in a frying pan and brown the chicken strips in it. Add the minced shallots when the meat is cooked part-way. When meat is no longer pink, add the wine and mushrooms (if using), and cook until sauce is reduced by 1/3.
• Add the cream and tarragon, and cook until sauce is further reduced by 1/3. Season with salt and pepper.
• Serve over noodles or with Dampfkartoffeln (boiled potatoes).

SWISS PORK AND MUSHROOMS

Steps:

• Cut pork crosswise into thin strips.
• In large nonstick skillet, heat oil over medium-high heat; stir-fry pork, in batches, for 2 to 3 minutes or until browned but still slightly pink inside. With slotted spoon, transfer to plate.
• Add onion, mushrooms, garlic, salt and pepper to pan; cook over medium heat, stirring occasionally, for about 10 minutes or until no liquid remains.
• Return pork to pan. Stir in sour cream and stock; cook, without boiling, for 1 minute or until hot. Stir in lemon juice.
• Sprinkle with parsley.

GESCHNETZELTES

Steps:

• Heat oil in skillet and heat meat in portions for 1-2 minutes. Season with salt and pepper. Take out all the meat and put to the side.
• Add onions and mushrooms to the pan and saute for 2 minutes.
• Sprinkle on flour and saute for 1-2 minutes.
• Add cream and wine and reduce a little. Add the meat and heat through.But be careful not to leave the meat in too long or it will become tough.
• Season with salt, pepper, sugar and lemon juice to taste.

ZURICH RAGOUT (ZüRCHER GESCHNETZELTES)

Steps:

• 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.
• 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.
• While stirring, slowly add the wine and broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
• Stir in the lemon zest, cream and salt and pepper to taste. Add the browned meat back to the pan to warm, but do not cook the sauce any longer.
• Serve with the parsley sprinkled on top.

PORK TENDERLOIN WITH MUSHROOMS

Steps:

• In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.

ZURCHER GESCHNETZELTES (ZURICH-STYLE VEAL STRIPS IN CREAM SAUCE)

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.