Zrcher Geschnetzeltes Zurich Veal Recipes

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:

• 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.

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.