Zurich Veal Recipes

VEAL ZURICH STYLE

Veal zurich style image

The best meat to take is of course the fillet, but with veal topside is perfectly good as well. If you are not so much into Veal, just replace it with Beef, that works well too

Provided by countrygourmettraveler

Categories main dish

Time 50m

Yield 8

Number Of Ingredients 9

Ingredients

1 Kg Veal Topside
Salt, Pepper
Oil
1 kg Button Mushrooms
300 g Onions
50 g Garlic
100 Ml White Wine
100 Ml Demi Glace
250 Ml Cream

Steps:

Slice the meat in fine slivers Cut the onion in fine cubes (Brunoise) Chop the Garlic
Fry the meat in a hot pan, season quickly and just let it get color, then take it out of the pan Take the butter melt in the same pan, then add the sliced mushrooms, onions and garlic Sautee quicky in the hot pan, then add the whitewine reduce then add the demi glace and cream, cook till a creamy consistency
Just before serving add the veal to the sauce Boil up barely, add whipped cream and serve
Serve with Rosti potatoes and vegetables

ZüRCHER GESCHNETZELTES - ZURICH VEAL RECIPE

Zürcher Geschnetzeltes - Zurich Veal Recipe image

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

Ingredients

2 lbs veal cutlets, sliced into 3/4 in strips
3 tablespoons all-purpose flour
2 ounces unsalted butter
2 tablespoons olive oil
1 onion, very finely sliced
2 garlic cloves, finely sliced
15 fresh sage leaves, chopped
7 ounces cremini mushrooms, thickly sliced
1 cup dry white wine
sea salt & freshly ground black pepper
1 1/4 cups heavy cream

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.

VEAL ZURICH

Veal Zurich image

this is quick and tasty, great served over buttered noodles. i first tried this dish yers ago. it's from my cookbook by pierre franey called 60 minute gourmet, which was compiled from his weekly column in the NY Times, circa 1970s. i apologize if it's not authentic, but it is very good.

Provided by chia2160

Categories Veal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb veal, cut into strips
1/2 lb pork, cut into strips
3 cups sliced mushrooms
3 tablespoons oil
salt and pepper
2 tablespoons butter
2 tablespoons chopped shallots
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon chives
1 tablespoon parsley
1 tablespoon tarragon
2 cups sour cream

Steps:

saute veal and pork in oil, set aside.
saute mushrooms, until brown, add to veal.
heat butter in skillet, add shallots.
add wine, reduce to almost gone, add chicken broth and meat drippings.
cook down by 1/3, add spices and sour cream.
add meat and mushrooms back to pan to heat through.
serve with noodles.

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