zürcher geschnetzeltes - zurich style diced veal
(1 rating)
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This recipe has been posted here for play in Culinary Quest - Switzerland. The recipe is from website: http://dreamingofwinter.blogspot.ch/ from cookbook 'Winter In The Alps - Food by the Fireside' by Manuela Darling-Gansser. This recipe is a creamy, rich, delicious meal perfect on a wintery evening with a glass of red wine.
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(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
35 Min
method
Stove Top
Ingredients For zürcher geschnetzeltes - zurich style diced veal
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1kg veal back strap sliced into strips
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2-3 tbsp plain flour
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50 gunsalted butter
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2tbsp virgin olive oil
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1onion, finely sliced
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2cloves of garlic finely sliced
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15fresh sage leaves chopped
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200 gswiss brown mushrooms thickly sliced
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250ml dry white wine
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300ml cream
How To Make zürcher geschnetzeltes - zurich style diced veal
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1Coat 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.
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2Add 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.
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3Add 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.
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4Season with salt and pepper and at the last moment add in the delicious cream, allowing to bubble for two minutes.
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5Remove from the heat, serve, enjoy and be merry!
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