Best 4 Zürcher Geschnetzeltes Zurich Style Diced Veal Recipes

Zürich-style diced veal, also known as "zürcher geschnetzeltes", is a delightful Swiss dish that captures the essence of traditional European cuisine. Originating from the vibrant city of Zürich, this delectable dish is renowned for its tender veal, creamy mushroom sauce, and the delicate aroma of white wine. The combination of savory flavors and textures creates a culinary masterpiece that has garnered widespread popularity both within Switzerland and beyond its borders. If you seek to embark on a culinary adventure and explore the rich depths of Swiss gastronomy, this guide will unveil the secrets of crafting the perfect Zürich-style diced veal, ensuring an unforgettable and authentic dining experience.

Let's cook with our recipes!

ZURICH RAGOUT (ZURCHER GESCHNETZELTES)

Zurich Ragout (Zurcher Geschnetzeltes) image

A simple stew recipe from Switzerland, Zurich Ragout (Zurcher Geschnetzeltes) is an easy dinner made in a white sauce with mushrooms and white wine.

Provided by Jennifer McGavin

Categories Dinner Entree Lunch

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

12 ounces veal loin, or pork loin, sliced into strips
4 ounces veal kidney, or pork loin, sliced into strips
2 tablespoons clarified butter , or cooking oil, divided
2 shallots, minced
2 cups thinly sliced or shaved mushrooms
1 tablespoon all-purpose flour, or brown rice flour
1 cup dry white wine
1 cup beef broth
1 teaspoon lemon zest
1/4 cup light cream, or heavy whipping cream
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

Steps:

Melt 1 tablespoon clarified butter over high heat and quickly brown meat strips until they're no longer pink. Remove from pan and keep warm.
Add 1 more tablespoon of clarified butter, if necessary, to the pan and stir in 2 minced shallots. Cook for 2 minutes, then add the 2 cups thinly sliced (or even shaved) mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with 1 tablespoon flour and stir. Cook for 1 minute.
While stirring, slowly add the 1 cup dry white wine and 1 cup beef broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
Stir in the 1 teaspoon lemon zest, 1/4 cup cream, and salt and pepper to taste. Add the browned meat back to the pan and warm, but do not cook the sauce any longer.
Serve with the 2 tablespoons chopped parsley sprinkled on top.

Nutrition Facts : Calories 433 kcal, Carbohydrate 14 g, Cholesterol 325 mg, Fiber 3 g, Protein 37 g, SaturatedFat 10 g, Sodium 490 mg, Sugar 5 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g

ZüRCHER GESCHNETZELTES - ZURICH VEAL RECIPE

Zürcher Geschnetzeltes - Zurich Veal Recipe image

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

Ingredients

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

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.

ZüRCHER GESCHNETZELTES - ZURICH STYLE DICED VEAL

Zürcher Geschnetzeltes - Zurich Style Diced Veal image

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.

Provided by Baby Kato

Categories Beef

Time 55m

Number Of Ingredients 10

Ingredients

1 kg veal back strap sliced into strips
2-3 tbsp plain flour
50 g unsalted butter
2 tbsp virgin olive oil
1 onion, finely sliced
2 cloves of garlic finely sliced
15 fresh sage leaves chopped
200 g swiss brown mushrooms thickly sliced
250 ml dry white wine
300 ml cream

Steps:

1. Coat 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.
2. Add 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.
3. Add 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.
4. Season with salt and pepper and at the last moment add in the delicious cream, allowing to bubble for two minutes.
5. Remove from the heat, serve, enjoy and be merry!

ZURICH DICED VEAL ZURCHER GESCHNETZELTES

Zurich Diced Veal Zurcher Geschnetzeltes image

This is put together quite easily and is done fairly quickly and nice enough to serve company. Similar to Russian fillet goulash "stroganoff"

Provided by Marlitt

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 onion
300 g mushrooms
1 1/4 lbs veal (leg or rump)
1/4 cup flour, for dredging
1/4 cup butter
6 ounces white wine
6 ounces heavy cream
salt
fresh ground black pepper
1/4 cup parsley, chopped

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.

Tips:

Use high-quality veal for the best flavor.
Tenderize the veal by pounding it with a meat mallet or rolling it with a rolling pin.
Use a sharp knife to cut the veal into thin strips.
Marinate the veal in a mixture of white wine, lemon juice, and herbs for at least 30 minutes.
Cook the veal in a hot skillet until it is browned on all sides.
Add the mushrooms and onions to the skillet and cook until they are softened.
Stir in the flour and cook for 1-2 minutes, or until the mixture is golden brown.
Add the white wine and broth to the skillet and bring to a simmer.
Reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened.
Serve the Zürcher Geschnetzeltes with spätzle, rice, or mashed potatoes.

Conclusion:

Zürcher Geschnetzeltes is a classic Swiss dish that is easy to make and delicious. With its tender veal, flavorful sauce, and creamy spätzle, this dish is sure to please everyone at your table. So next time you're looking for a new and exciting dish to try, give Zürcher Geschnetzeltes a try. You won't be disappointed!