Best Zurcher Geschnetzeltes Zurich Style Veal Strips In Cream Sauce 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.

ZURICH RAGOUT (ZüRCHER GESCHNETZELTES)

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.

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).

ZURICH DICED VEAL ZURCHER GESCHNETZELTES

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.

ZüRCHER GESCHNETZELTES - ZURICH VEAL RECIPE

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.

ZüRCHER GESCHNETZELTES - ZURICH STYLE DICED VEAL

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!