Zürcher Eintopf Hot Pot Zürich Style Recipes

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ZüRCHER GESCHNETZELTES (CUT MEAT ZüRICH STYLE)



Zürcher Geschnetzeltes (Cut Meat Zürich Style) image

Make and share this Zürcher Geschnetzeltes (Cut Meat Zürich Style) recipe from Food.com.

Provided by JackieOhNo

Categories     Veal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 415.9, Fat 25.4, SaturatedFat 11.1, Cholesterol 154.1, Sodium 788.4, Carbohydrate 9.6, Fiber 1.7, Sugar 3.5, Protein 32.7

ZURICHER EINTOPF (HOT POT ZURICH STYLE)



Zuricher Eintopf (Hot Pot Zurich Style) image

A hearty one-pot meal for a cold winter's evening. The original called for "meat from pork's neck" but you can easily use another cut of pork. Also, just called for spices, I interpreted that to be pepper, rosemary, and thyme. Experiment!

Provided by Linky

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs pork, cubed about 1 inch
1 tablespoon margarine
3 onions, cut in stripes
1 garlic, hacked
1 teaspoon cumin
1 teaspoon salt
1 savoy cabbage, cut in large pieces (medium size)
4 -6 potatoes, peeled, sliced 1/4 inch
2 -3 carrots, peeled, sliced 1/4 inch
1/2 cup white wine
1/2 cup water
spices

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.

Nutrition Facts : Calories 625, Fat 19, SaturatedFat 6, Cholesterol 142.8, Sodium 751, Carbohydrate 53.8, Fiber 7.3, Sugar 7, Protein 53.4

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



Zurcher Geschnetzeltes (Zurich-Style Veal Strips in Cream Sauce) image

This is a mouthwatering Swiss specialty dish originating in the town of Zurich, Switzerland. Typically served with Rosti (Swiss hashbrowns), but equally good with mashed potatoes, spaetzle, or dumplings. There are many versions of Geschnetzeltes that can be found throughout the region in restaurants and in home kitchens, alike. I particularly like this version with lemon and parsley.

Provided by BecR2400

Categories     Veal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs veal cutlets, sliced into 1/2 in strips
3 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
7 ounces cremini mushrooms, thickly sliced
1/2 teaspoon fresh lemon zest, finely chopped
1 tablespoon lemon juice
1/2 cup dry white wine
1 cup heavy cream
paprika (optional)
sea salt & freshly ground black pepper
3 tablespoons chopped fresh parsley (to serve)

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.

Nutrition Facts : Calories 478.8, Fat 33.4, SaturatedFat 16.4, Cholesterol 188.5, Sodium 178.3, Carbohydrate 9.1, Fiber 0.9, Sugar 2, Protein 31.8

EINTOPF (BRAISED SHORT RIBS WITH FENNEL, SQUASH AND SWEET POTATO)



Eintopf (Braised Short Ribs With Fennel, Squash and Sweet Potato) image

There are as many versions of eintopf, a hearty German stew, as there are people who love it. A traditional eintopf may include bratwurst and sauerkraut, but it's how it is cooked that's important (eintopf translates to "one pot"). This particular recipe, made with bone-in short ribs, is braised until the meat melts off the bone. Fennel - fresh bulb and dried seeds - stars in the braise, while the fronds are sliced for garnishing. Every bite of this stew bursts with flavor, and, as is the case with so many one-pot meals, this dish will only improve with time as all the ingredients sit and mingle. Serve this hot off the stove, with some warm crusty bread for dipping. If you plan to save it for later, reserve the fresh greens for stirring in right before serving.

Provided by Yewande Komolafe

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 17

4 pounds meaty, bone-in short ribs, cut into single-bone portions
Salt
1 tablespoon neutral oil, such as grapeseed, canola or vegetable oil
1 small fennel bulb, trimmed and chopped (about 2 1/4 cups), top with fronds separated from bulb and thinly sliced
6 shallots, peeled and halved lengthwise
6 garlic cloves, smashed and peeled
1 teaspoon fennel seeds, crushed
1/2 teaspoon ground turmeric
1 (28-ounce) can whole peeled tomatoes
4 cups chicken stock
1 white sweet potato, such as Japanese sweet potatoes, peeled and cut into 2-inch pieces, or use an orange sweet potato (2 loose cups)
1/2 small butternut squash (about 1 pound 3 ounces), seeds removed, peeled and cut into 2-inch pieces
1 (14 1/2-ounce) can full-fat coconut milk
1 teaspoon freshly ground black pepper
1 (1-inch) piece fresh ginger, scrubbed and grated
4 cups torn or cut fresh greens, such as kale, mature spinach, mustard greens or dandelion greens
Warm crusty bread, for serving

Steps:

  • Season the short ribs with a sprinkle of salt on all sides. Heat the oil in a large Dutch oven set over medium-high. Working in batches if necessary, brown the tops and sides of short ribs, about 3 minutes per side. Transfer to a large plate and repeat the browning process with the remaining ribs.
  • Heat the oven to 350 degrees. Pour off all but 2 tablespoons of fat from the pot. Add the chopped fennel bulb, (reserve the top and fronds for garnish), shallots and garlic to the pot, season with salt, and toss to coat in the pan drippings. Sauté over medium-high heat, stirring frequently until softened, 3 minutes. Add the fennel seeds and turmeric, and cook until fragrant, 1 minute. Add the tomatoes and break apart the whole pieces with a wooden spoon or other cooking utensil. Cook until the tomato juices are thickened, about 6 minutes. Return the browned short ribs, bone side up, to the pot along with any drippings from the plate. Pour in the chicken stock and bring up to a simmer. Cover and transfer pot to the oven. Braise until the meat is tender, but not falling off the bone, about 2 to 2 1/2 hours.
  • Increase the oven temperature to 375 degrees. Transfer the cooked short ribs to a plate. Using a colander or sieve set over a bowl, drain out the vegetable solids from the pot and discard, reserving the liquid broth. Skim off and discard as much oil as you can from the surface of the liquid using a spoon or a ladle. (You should have about 3 to 4 cups of broth.) Return the broth to the pot, add the potato and squash, and pour in the coconut milk. Season to taste with salt and the 1 teaspoon black pepper. Add the ginger and return the short ribs to the pot, nestling the pieces between the vegetables so that the meat is mostly submerged in the liquid. Return the pot to the oven and braise uncovered until the potato and squash are tender, the meat is falling off the bone, and the liquid is slightly reduced, 50 minutes to 1 hour.
  • On the stovetop but off heat, stir in the greens: The heat from the stew should gently wilt the leaves. Top with the thinly sliced fennel top and fronds. Serve hot in bowls with warm crusty bread for dipping.

EINTOPF



Eintopf image

Eintopf means "one pot". There are as many recipes for Eintopt as there are cooks in Germany, but this one is my favorite. I use a loop of smoked turkey sausage to cut down on the fat. Also, the frozen French-cut green beans are rarely available in my small town, so I often use the canned variety. They are almost as good.

Provided by Julie3551

Categories     One Dish Meal

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

1 lb Polish sausage, partly skinned
1 lb carrot, scraped and sliced
10 potatoes, peeled and diced
1 (16 ounce) bag frozen French-cut green beans
2 onions, peel and slice
10 cups water (you can use all or part chicken broth as well)
1/4 teaspoon fines herbes, dried
salt
pepper
maggi seasoning

Steps:

  • Put the first six ingredients into a pot and bring to a boil. Reduce heat and simmer for about 1 hour.
  • Add the herbs.
  • Adjust the seasoning with salt, pepper and Maggi seasoning.
  • Creativity is encouraged.
  • Enjoy!

Nutrition Facts : Calories 297.7, Fat 11.2, SaturatedFat 4, Cholesterol 26.5, Sodium 376.3, Carbohydrate 39.8, Fiber 6.3, Sugar 4.8, Protein 10.2

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