Zürcher Geschnetzeltes (Cut Meat Zürich Style)
"A Swiss dish from the Zurich region, this is traditionally served with Rösti."
photo by breezermom
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 12 ounces fresh mushrooms, sliced
- 1⁄2 lemon, juice of
- 1 1⁄3 lbs veal, sliced in strips
- 2 tablespoons margarine
- 1 onion, cut in very small pieces
- 1⁄2 cup white wine
- 1⁄2 - 3⁄4 cup water
- 1⁄2 - 3⁄4 cup cream
- 1 tablespoon flour
- 1 teaspoon paprika
- 1 teaspoon salt (or to taste)
- fresh ground pepper (to taste)
- 2 tablespoons fresh parsley, chopped
directions
- Cook the mushrooms together with the lemon juice in a small, covered pot. Heat up slowly, cook for 2 minutes. Pour the liquid into a cup. Add some spices to the mushrooms, keep them warm.
- Melt the margarine in a frying-pan. Add the onions, saute. Increase the heat, add the meat, add some water and roast gently. Turn the meat occasionally to make sure it gets roasted evenly. Remove the meat.
- Add the white wine, let cook until the liquid thickens. Add the reserved liquid and the flour, cook until the sauce binds. Add the cream and increase the heat slightly. Add 1/2 t. paprika with some salt and pepper.
- Sprinkle additional salt, pepper and ½ teaspoon paprika on the meat. Put meat into the sauce, increase the heat, but do not cook. Add the mushrooms. Sprinkle with parsley. Serve.
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Reviews
-
I absolutely love veal, and this sounded wonderful! Couldn't wait to try it. Maybe I over did the paprika, although I did measure it...but something was just a bit off. Enjoyed it regardless. The veal was tender and delicious.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
