Best Zurich Style Diced Veal Zurcher Geschnetzeltes Recipes

Zürcher Geschnetzeltes - Zurich Style Diced Veal image

Provided by Baby Kato

Categories Beef

Time 55m

Number Of Ingredients 10

1 kg veal back strap sliced into strips
2-3 tbsp plain flour
50 g unsalted butter
2 tbsp virgin olive oil
1 onion, finely sliced
2 cloves of garlic finely sliced
15 fresh sage leaves chopped
200 g swiss brown mushrooms thickly sliced
250 ml dry white wine
300 ml cream

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!

Zurich style diced veal (Zurcher geschnetzeltes) image

Provided by Annacia * @Annacia

Categories Beef

Number Of Ingredients 11

1 kilograms (2 lb 3 oz) veal back strap, sliced into 2 cm (¾ in) strips
2-3 tablespoon(s) unbleached plain (all-purpose) flour
50 gram(s) (2 oz) unsalted butter
2 tablespoon(s) virgin olive oil
1 - onion, very finely sliced
2 clove(s) garlic, finely sliced
15 - fresh sage leaves, chopped
200 gram(s) (7 oz) swiss brown mushrooms, thickly sliced
250 milliliter(s) (8½ fl oz) dry white wine
- sea salt and freshly ground black pepper
300 milliliter(s) (10 fl oz) 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.