Zurichragoutzrchergeschnetzeltes Recipes

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ZURICH RAGOUT (ZüRCHER GESCHNETZELTES)

I originally found this on the About.com website, but I've seen it on many sites that feature traditional Swiss recipes. Traditionally, the recipe calls for veal veal kidney, but pork loin and chicken can be used in place of veal. It's usually served with Swiss Rosti (hash brown potatoes) and paired with a Swiss white wine or Pinot grigio.

Provided by Northwestgal

Categories     Veal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13



Zurich Ragout (Zürcher Geschnetzeltes) image

Steps:

  • 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.
  • 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.
  • While stirring, slowly add the wine and broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
  • Stir in the lemon zest, cream and salt and pepper to taste. Add the browned meat back to the pan to warm, but do not cook the sauce any longer.
  • Serve with the parsley sprinkled on top.

12 ounces veal (or pork loin, sliced into strips)
4 ounces veal kidneys (or pork loin, sliced into strips)
2 tablespoons clarified butter, divided (or cooking oil)
2 shallots, minced
2 cups sliced mushrooms
1 tablespoon all-purpose flour
1 cup dry white wine
1 cup beef broth
1/4 cup light cream (or whipping cream)
1/2-1 teaspoon lemon zest
salt, to taste
ground pepper, to taste
2 tablespoons fresh parsley, chopped

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



Zürcher Geschnetzeltes - Zurich Veal Recipe image

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.

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

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