Kalbs Geschnitzeltes Recipes
MINCED PORK OR VEAL TENDERLOIN: SCHWEINS ODER KALBSGESCHNETZELTES
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat heavy saute pan. Then add oil until it begins to smoke. Sear the meat until golden brown, season with salt and pepper. Transfer meat to a strainer. Reserve meat and juice separately.
- Add the butter to the pan. When it begins to brown, add onions, garlic, and chanterelles. Saute over high heat until all the liquid has reduced. Add heavy cream, paprikas, and the juice from the meat. Reduce until sauce has lightly thickened. Add the reserved meat, marjoram and parsley, and season with salt and pepper. Stir in creme fraiche.
- Serve over noodles, on heated plates, and garnish with minced parsley.
KALBS GESCHNITZELTES
Veal [or pork] in a mushroom wine cream sauce Note that the time is confusing because you are going to be active most of the time. Original from www.germancorner.com
Provided by drhousespcatcher
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a skillet. Add mushrooms and 1 1/2 cup sherry then reduce the heat and simmer until the sherry evaporates. Set aside.
- Place more butter in a skillet and melt. Add the onions and cook stirring until they are translucent. Remove from heat and place with mushrooms in a bowl. Set aside.
- Now in the skillet stir fry the meat until white. Add the mushroom mix and heat until hot then add the broth and the remaining sherry. When it begins to boil add the cream and stir until thickened. If it does not thicken, add a slurry of 1/4 cup water and 1 tbsp cornstarch.
- Suggestions for serving are noodles, spatzle or Rosti. Note you may want to jiggle the seasonings to suit you.
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.
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