Zrcher Geschnetzeltes Cut Meat Zrich Style Recipes

ZURICH RAGOUT (ZURCHER GESCHNETZELTES)

Zurich Ragout (Zurcher Geschnetzeltes) image

A simple stew recipe from Switzerland, Zurich Ragout (Zurcher Geschnetzeltes) is an easy dinner made in a white sauce with mushrooms and white wine.

Provided by Jennifer McGavin

Categories Dinner Entree Lunch

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

12 ounces veal loin, or pork loin, sliced into strips
4 ounces veal kidney, or pork loin, sliced into strips
2 tablespoons clarified butter , or cooking oil, divided
2 shallots, minced
2 cups thinly sliced or shaved mushrooms
1 tablespoon all-purpose flour, or brown rice flour
1 cup dry white wine
1 cup beef broth
1 teaspoon lemon zest
1/4 cup light cream, or heavy whipping cream
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 433 kcal, Carbohydrate 14 g, Cholesterol 325 mg, Fiber 3 g, Protein 37 g, SaturatedFat 10 g, Sodium 490 mg, Sugar 5 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g

ZüRCHER GESCHNETZELTES (CUT MEAT ZüRICH STYLE)

Zürcher Geschnetzeltes (Cut Meat Zürich Style) image

Make and share this Zürcher Geschnetzeltes (Cut Meat Zürich Style) recipe from Food.com.

Provided by JackieOhNo

Categories Veal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces fresh mushrooms, sliced
1/2 lemon, juice of
1 1/3 lbs veal, sliced in strips
2 tablespoons margarine
1 onion, cut in very small pieces
1/2 cup white wine
1/2-3/4 cup water
1/2-3/4 cup cream
1 tablespoon flour
1 teaspoon paprika
1 teaspoon salt (or to taste)
fresh ground pepper (to taste)
2 tablespoons fresh parsley, chopped

Steps:

Cook the mushrooms together with the lemon juice in a small, covered pot. Heat up slowly, cook for 2 minutes. Pour the liquid into a cup. Add some spices to the mushrooms, keep them warm.
Melt the margarine in a frying-pan. Add the onions, saute. Increase the heat, add the meat, add some water and roast gently. Turn the meat occasionally to make sure it gets roasted evenly. Remove the meat.
Add the white wine, let cook until the liquid thickens. Add the reserved liquid and the flour, cook until the sauce binds. Add the cream and increase the heat slightly. Add 1/2 t. paprika with some salt and pepper.
Sprinkle additional salt, pepper and ½ teaspoon paprika on the meat. Put meat into the sauce, increase the heat, but do not cook. Add the mushrooms. Sprinkle with parsley. Serve.

Nutrition Facts : Calories 415.9, Fat 25.4, SaturatedFat 11.1, Cholesterol 154.1, Sodium 788.4, Carbohydrate 9.6, Fiber 1.7, Sugar 3.5, Protein 32.7

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