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
ZüRCHER GESCHNETZELTES - ZURICH VEAL RECIPE
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
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.
GESCHNETZELTES (CHICKEN IN CREAM SAUCE)
This is an easy quick meal popular in Germany. Veal is traditionally used, but pork or chicken can be used as well. Some regions include sliced mushrooms while others would never consider adding it. The dish is often served over noodles with a side of Dampfkartoffeln (boiled potatoes).
Provided by Northwestgal
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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).
GESCHNETZELTES
This is a classic recipe that we ate a lot in Germany. It's one of my favorite comfort foods. We like to eat it with potato pancakes or Spätzle. Be careful not to overcook the meat.
Provided by Bellinda
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 638.4, Fat 47.3, SaturatedFat 20.2, Cholesterol 221, Sodium 166.7, Carbohydrate 11.7, Fiber 1.1, Sugar 3.2, Protein 35.9
ZüRCHER GESCHNETZELTES - ZURICH STYLE DICED VEAL
This recipe has been posted here for play in Culinary Quest - Switzerland. The recipe is from website: http://dreamingofwinter.blogspot.ch/ from cookbook 'Winter In The Alps - Food by the Fireside' by Manuela Darling-Gansser. This recipe is a creamy, rich, delicious meal perfect on a wintery evening with a glass of red wine.
Provided by Baby Kato
Categories Beef
Time 55m
Number Of Ingredients 10
Steps:
- 1. Coat the meat in flour. Heat half of the oil and butter in a frying pan and once the butter foams add the meat and brown it quickly. Place the meat on a plate and put to the side.
- 2. Add the rest of the butter and oil to the pan and saute the onion, garlic and sage. After a few minutes add the mushrooms and cook for 5 minutes after they have started to soften.
- 3. Add the wine to de-glaze the bottom of the pan, then add back in the veal and cook, stirring until the wine has evaporated. Turn down the heat to low and continue to cook for another 10 minutes.
- 4. Season with salt and pepper and at the last moment add in the delicious cream, allowing to bubble for two minutes.
- 5. Remove from the heat, serve, enjoy and be merry!
GESCHNETZELTES (CHICKEN IN CREAM SAUCE)
This is a super delicious dish. It's a chicken dish in a rich, creamy sauce that's popular throughout Germany. Veal is traditionally used, but pork or chicken can be used as well. Some regions in Germany typically include sliced mushrooms (such as this recipe), while other regions would never consider adding them. The dish is...
Provided by Vickie Parks
Categories Pasta
Time 35m
Number Of Ingredients 10
Steps:
- 1. Cut the chicken into thin strips, 2 to 3 inches long and about 1/2 inch wide.
- 2. 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.
- 3. Add the cream and tarragon, and cook until sauce is further reduced by 1/3. Season with salt and pepper.
- 4. This is traditionally served over hot, buttered egg noodles with a side dish of Dampfkartoffeln (boiled potatoes).
ZURICH RAGOUT (ZüRCHER GESCHNETZELTES)
This is so delicious (and it's really Swiss, not German, but there wasn't a Swiss cuisine so I selected the closest possible match). This version is different than other recipes of the same title in that it uses wine and cream that produces a delectable creamy sauce. Traditionally, the recipe calls for veal and veal kidney, but...
Provided by Vickie Parks
Categories Beef
Time 35m
Number Of Ingredients 13
Steps:
- 1. 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.
- 2. 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.
- 3. While stirring, slowly add the wine and broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
- 4. Stir in lemon zest, cream, salt and pepper to taste. Add the browned meat back to the pan to warm, but do not cook the sauce any longer.
- 5. Serve with fresh parsley sprinkled on top.
ZURICH RAGOUT (ZüRCHER GESCHNETZELTES)
I originally found this on the About.com website, but I've seen it on many sites that feature traditional Swiss recipes. Traditionally, the recipe calls for veal veal kidney, but pork loin and chicken can be used in place of veal. It's usually served with Swiss Rosti (hash brown potatoes) and paired with a Swiss white wine or Pinot grigio.
Provided by Northwestgal
Categories Veal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
ZURICH DICED VEAL ZURCHER GESCHNETZELTES
This is put together quite easily and is done fairly quickly and nice enough to serve company. Similar to Russian fillet goulash "stroganoff"
Provided by Marlitt
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and chop the onions.
- Clean and slice the mushrooms.
- Cut the veal in thin strips and turn them lightly in flour.
- Heat the butter in a skillet and sear the meat in it quickly, then remove and keep it warm.
- Fry the onion until it is transparent and add the mushrooms.
- Pour in the wine and cream and quickly heat.
- Add the veal back into the wine sauces and season to your taste with salt and freshly ground pepper.
- Sprinkle the dish with parsley and serve.
- Berner Rosti is the traditional accompaniment.
ZURICH STYLE DICED VEAL (ZURCHER GESCHNETZELTES)
This is a specialty of Zürich prepared at the Kronenhalle restaurant. It is served with rösti. This is not a French recipe it's listes as such because there is not a Swiss option on this site. Recipe from Winter In The Alps by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.
Provided by Annacia * @Annacia
Categories Beef
Number Of Ingredients 11
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.
GESCHNETZELTES (PORK AND MUSHROOMS)
I first had this at a hotel in Interlaken, Switzerland. You can buy the mix for it at a German grocery store, but this is an easy way to make it from scratch. It's best served over rösti, a hash brown pancake, but can also be good over rice or noodles.
Provided by Cyndi Holman
Categories Pork
Time 30m
Number Of Ingredients 9
Steps:
- 1. Brown pork in oil; remove from pan.
- 2. Add mushrooms, and sauté about 5 minutes. Add flour and toss mushrooms to coat. Cook another 2-3 minutes.
- 3. Add broth, Worcestershire, and mustard. Simmer gently, about 5 minutes, or until thickened.
- 4. Add cream, salt, pepper, and meat. Heat another couple of minutes (to reheat the meat).
- 5. Serve over rösti (shredded potatoes cooked and browned in a large pancake), rice, or noodles.
ZüRCHER GESCHNETZELTES (CUT MEAT ZüRICH STYLE)
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
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
CHICKEN GESCHNETZELTES WITH HUNTER SAUCE RECIPE ???? MASALAHERB.COM
Geschnetzeltes with chicken and flavorful hunter sauce. Quick and easy one-pan weeknight dinner recipe. Watch the how to video to make it tonight!
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Rinse your chicken breast and tap dry with a kitchen towel. Cut your chicken breast into bite-sized striped. Keep aside
- Heat up a pan with the butter and add your sliced onion. Cook the onion soft and translucent.
- Add your sliced mushrooms to the pan. Cook the mushroom until they have reduced in size as seen in the video.
- Next, keep on medium to high heat and pour the wine over the mushroom. This is called to deglaze. The wine will evaporate so stir cook quickly.
- Season with salt, black pepper, paprika and add a piece of bay leaf.
- Now pour the broth and the cream into the pan over the mushrooms and mix it all well.
- At this stage add your chicken strips. We add them now because they kind of get poached in the sauce and they won't overcook and get chewy but remain tender.
- Mix your chicken geschnetzeltes into the mushroom sauce and turn them at some point so that they get cooked on all sides.
- Cook until chicken is done but doesn't overcook!
- garnish with freshly chopped chive pieces.
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