zürcher geschnetzeltes - zurich style diced veal
(1 RATING)
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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prep time
20 Min
cook time
35 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 - kg veal back strap sliced into strips
- - 2-3 tbsp plain flour
- 50 grams unsalted butter
- 2 - tbsp virgin olive oil
- 1 - onion, finely sliced
- 2 - cloves of garlic finely sliced
- 15 - fresh sage leaves chopped
- 200 grams swiss brown mushrooms thickly sliced
- 250 - ml dry white wine
- 300 - ml cream
How To Make zürcher geschnetzeltes - zurich style diced veal
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Step 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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Step 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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Step 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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Step 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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Step 5Remove from the heat, serve, enjoy and be merry!
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Discover More
Category:
Beef
Tag:
#Quick & Easy
Ingredient:
Beef
Culture:
Middle Eastern
Method:
Stove Top
Keyword:
#Veal Dish
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