Emince Zurichoise Recipes

EMINCE ZURICHOISE

Steps:

• Saute the mushrooms in 1 tablespoon of the oil until slightly brown, 3 to 5 minutes. Set aside.
• Heat the demi-glace brown sauce per package directions (method may vary slightly depending on brand).
• Sprinkle the pork strips all over with the salt, white pepper and flour. Toss gently to evenly coat.
• Heat a large saute pan over high heat and add the remaining three tablespoons oil. Once the oil is hot, add the seasoned pork strips and saute until cooked through, 3 to 5 minutes. Remove from pan and set aside.
• Add the onions and mushrooms to the pan and saute for 30 seconds to 1 minute. Add the white wine, brown sauce and heavy cream; cook for about 1 minute more, or until the sauce is boiling. Return the pork to the sauce, let simmer for 30 seconds, then turn off the heat to avoid overcooking.
• Garnish with chopped parsley. Serve with potato rosti.

VEAL ZURICH

Steps:

• saute veal and pork in oil, set aside.
• saute mushrooms, until brown, add to veal.
• heat butter in skillet, add shallots.
• add wine, reduce to almost gone, add chicken broth and meat drippings.
• cook down by 1/3, add spices and sour cream.
• add meat and mushrooms back to pan to heat through.
• serve with noodles.

EMINCE DE VEAU A LA CREME

Steps:

• Julienne veal and prosciutto.
• Heat the butter and when hot (but not browning) add the veal and stir rapidly.
• Salt and pepper. Add the prosciutto and stir fry briefly. Use a slotted spoon to remove the meat.
• Add mushrooms to skillet and cook until wilted. Add the shallots and cook about a minute, then add the wine.
• Cook, stirring, until liquid is almost completely reduced, then add the cream.
• Cook about 5 minutes over high heat, stirring. Add the meats and juices.
• Combine and cook quickly until piping hot.
• Check seasoning; salt and pepper as desired.
• Serve immediately with rosti potatoes (traditional) or egg noodles.

EMINCE DE VEAU A LA SUISSE (SAUTEED CUBED VEAL IN CREAM)

Steps:

• Line a small mixing bowl with a sieve large enough to hold the meat.
• Cut the veal into very small cubes, about half an inch. Sprinkle with salt and pepper.
• Heat half of the oil in a heavy skillet and when it is very hot and just starting to smoke, add half of the meat. Do not crowd the meat. Cook over high heat, stirring, until the meat is lightly browned, about one and one-half minutes. Pour the meat into the sieve.
• Add the remaining oil to the skillet and when it is just starting to smoke, add the remaining meat. Cook as above. Pour the meat into the sieve. Pour out the oil from the bowl and return the meat to the bowl.
• Wipe out the skillet. Add half of the butter and when it is melted, add the shallots. Cook briefly, stirring. Add the wine and cook until it is reduced by half or slightly more.
• Add the cream and any accumulated liquid from the meat. Cook down over high heat about two minutes. Add the meat and reheat. Swirl in the remaining butter. Sprinkle with parsley, tarragon and chives and serve.

ZURCHER GESCHNETZELTES (ZURICH-STYLE VEAL STRIPS IN CREAM SAUCE)

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.