Zuri Gschnatzlets Diced Veal With Mushrooms And Cream Recipes

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!

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.

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.

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.

Steps:

• Heat the oven to 175F and warm some plates and a serving dish.
• Dust the meat in seasoned flour and shake off any excess flour in a colander.
• Heat half the butter and oil in a large, heavy frying pan and sear the meat briefly in several batches until lightly golden, turning once. Do not overcook.
• Lift the meat out with a slotted spoon as it is ready and put on the serving dish in the oven to keep warm.
• Melt the remaining butter and oil in the pan and soften the onion or shallot gently without allowing it to brown.
• Add the sliced mushrooms, sprinkle with lemon juice, season to taste, cover and cook gently for 5 minutes.
• Remove the lid, raise the heat and cook till the juices have evaporated.
• Add the wine and cook until reduced almost completely.
• Stir in the stock and cream and simmer gently for about 10 minutes.
• Check the seasoning, correcting if necessary.
• At the last minute, return the meat briefly to the pan and allow it to heat through gently in the sauce.