Zuricher Eintopf Hot Pot Zurich Style Recipes

ZüRCHER EINTOPF - HOT-POT ZüRICH STYLE

Steps:

• Heat butter in a pan and brown meat gently. Put aside.
• Saute onions and garlic until glassy. Add caraway seeds, salt and pepper.
• In a pressure cooker layer the meat, herbs then 1/2 the cabbage. Add the potatoes and carrots, then put the rest of the savoy on top of it. Again add some herbs
• Add white wine, cover and cook for about 5 minutes. Add water and stew for about 25 minutes under pressure.

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.

ZURICHER EINTOPF (HOT POT ZURICH STYLE)

Steps:

• Put margarine in a pot and heat, roast meat gently.
• Steam onions and garlic until glassy. Add cumin, salt and pepper.
• Put half of the savoy onto the meat, add crushed rosemary and thyme.
• Add potatoes and carrots, then put the rest of the savoy on top of it.
• Again add some spices.
• Add white wine, cover and steam for about 5 - 10 minutes.
• Add water and stew for about 1 hour, until meat is tender.