Best Zurcher Geschnetzeltes Zurich Style Veal Strips In Cream Sauce Recipes

Zürcher Geschnetzeltes - Zurich Veal Recipe image

Provided by PanNan

Categories Veal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

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.

Zurich Diced Veal Zurcher Geschnetzeltes image

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.