Description
Züricher Geschnetzeltes wird original mit Kalbslungenbraten zubereitet. Hier dazu unser Rezept zum Nachkochen. Schnelle und Einfache Geschnetzeltes Rezepte.
Ingredients
Scale
- 850 g Kalbslungenbraten (veal tenderloin)
- 3 EL Butter (tablespoons of butter)
- 5 Stk Schalotten (shallots)
- 1 Prise Salz und Pfeffer (pinch of salt and pepper)
- 1 TL Paprikapulver (teaspoon of paprika powder)
- 150 ml Weißwein (trocken) (dry white wine)
- 2 Becher Schlagobers (cups of heavy cream)
- 3 EL Petersilie (tablespoons of parsley)
- 1 Msp Zitrone (Schale) (pinch of lemon zest)
Instructions
- Begin by preparing your ingredients. Peel the shallots and finely dice them. Cut the veal tenderloin into thin, even strips, ensuring the pieces are of similar size so they cook evenly.
- Heat a large, heavy-bottomed skillet or frying pan over high heat. Add the butter and let it melt until it begins to foam. Add the veal strips to the pan in a single layer, working in batches if necessary to avoid overcrowding. Sear the veal on all sides over high heat for 1-2 minutes until the pieces are browned but still tender. Remove the veal from the pan and set aside, keeping it warm.
- Reduce the heat to medium. Add the diced shallots to the same pan and sauté them in the remaining butter until they are soft and translucent, about 2-3 minutes. Sprinkle in the paprika powder, salt, and pepper, and stir to combine the flavors.
- Deglaze the pan by pouring in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon to maximize flavor. Allow the wine to simmer for 2-3 minutes, reducing slightly.
- Pour in the heavy cream (Schlagobers), stirring well to combine. Let the sauce simmer gently for 5-8 minutes, stirring occasionally, until it thickens to a creamy consistency that coats the back of a spoon.
- Return the seared veal strips to the pan, along with any juices that may have accumulated. Stir to coat the meat evenly with the sauce and gently warm through for 2-3 minutes. Do not overcook the veal; it should remain tender.
- Finely chop the parsley and grate the lemon zest. Just before serving, stir the parsley and lemon zest into the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the Züricher Geschnetzeltes immediately, ideally with Rösti (Swiss-style grated and fried potatoes), rice, or noodles. Garnish with additional parsley if desired.
Notes
For the most authentic flavor, use high-quality veal and do not overcook it, as it can become tough. If veal is unavailable, you can substitute with pork tenderloin or chicken breast, but the taste will differ slightly. Züricher Geschnetzeltes is traditionally served with Rösti, but it also pairs well with rice or wide egg noodles. When adding the wine, allow the alcohol to cook off before adding the cream for a balanced sauce. Fresh parsley and lemon zest brighten the richness of the dish, so do not skip these finishing touches.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg