Veal Zurich Recipes

Steps:

• Sauté the veal in a little (extra) butter briefly until browned, season with salt and pepper, and drain on paper towels. Don't overcook the meat - it should just be browned on the surface at this point since it will cook more in the sauce.
• Add butter to the pan you sautéed the meat in, and cook the onion until transparent. Add the mushrooms and sauté. Add the flour. Add a pinch of dried thyme (optional).
• Add the wine and cook down rapidly over high heat. Add the meat back. (If the wine is too mellow, add a little lemon juice).
• Dissolve the cornflour in the cream, and add this to the pan, stir and let bubble just until the meat is cooked but still tender.
• Take off the heat and adjust the seasoning. Serve with plain rice, buttered rice, boiled potatoes, pasta, or (most traditionally) with rösti or knöpfli (spaezle).

Steps:

• 1. In a small bowl, use a pastry blender or fork to combine the flour and butter; set aside.
• 2. Heat oil in a large skillet. Brown veal, a few pieces at a time, in hot oil. Using a slotted spoon, remove browned veal from skillet; place in a sieve over a medium bowl to drain; set drippings aside.
• 3. Add onion to the oil in skillet; saute until transparent. Add mushroom; saute until tender. Add wine and half and half; stir in flour mixture. Simmer 3 to 4 minutes, stirring constantly, until slightly thickened. Season with salt and pepper. Stir in the drippings from the veal and the browned veal. Heat through.
• 4. To make rosti: Boil or bake potatoes until about half cooked. Slice hot potoates.
• 5. Melt lard in large skillet. Add potato slices. Cook until potatoes soften and form a golden crust. Serve veal mixture with rosti.

Steps:

• saute veal and pork in oil, set aside.
• saute mushrooms, until brown, add to veal.
• heat butter in skillet, add shallots.
• add wine, reduce to almost gone, add chicken broth and meat drippings.
• cook down by 1/3, add spices and sour cream.
• add meat and mushrooms back to pan to heat through.
• serve with noodles.

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:

• 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.