The Top 8 Swiss Steak Recipes To Impress Yours Invited Guests
On this page, you will find typical Swiss steak recipes. The idea here is to present you an ingredient list that is not too long but easy enough to use. In today’s hectic times, we do not have 3 hours to prepare our meals. After all, who has the patients to spend hours in the kitchen tinkering around on something that is then eaten in ten minutes. If you are looking for lighter dinner recipes, please click here to discover more Swiss recipes. For your convenience, all ingredients for the Swiss steak recipes are for serving for four or six guests. So let us get started right away…
1) Zurich Sliced Veal - Probably the best known of the Swiss steak recipes
Zurich sliced veal is one of the classic Swiss Steak Recipes. It is well know and eaten in all cantons of Switzerland. However, it is not the classic inch-thick round steak known to Americans or Canadians. Zurich sliced veal is an easy to prepare typical Swiss dish. Just make sure you do not overdue it with the gravy.
Ingredients • 300 g (0.66 pounds) fresh sliced mushrooms
• juice of ½ lemon
• spices
• 600 g (1.3 pounds) shredded veal
• 2 tablespoons margarine
• 1 onion, cut in very small pieces
• 1 dl (3.4 fl. ounces) white wine
• 1 to 2 dl (3.4 to 6.8 fl. ounces) water
• 1.5 to 2 dl (5 to 6.8 fl. ounces) cream
• gravy-powder
• paprika
• 1 teaspoon of salt
• A pinch of pepper
Preparation1) Cook the mushrooms together with the lemon juice in a small, covered pot. Heat up slowly, cook for 2 minutes.
2) Pour the liquid into a cup. Add some spices to the mushrooms, keep them warm.
3) Melt the margarine in a frying-pan and add the onions, stew.
4) Then increase the heat, add the meat, some water and roast gently.
5) Now turn the meat occasionally to make sure it gets roasted evenly.
6) Remove the meat and add the white wine, let cook until the liquid thickens.
7) Add the liquid from 2 plus some gravy-powder, cook until the sauce binds.
8) Add the cream and increase the heat slightly.
9) Add paprika and some spices.
10) Pour salt, pepper and ½ teaspoon paprika on the meat.
11) Put meat into the sauce, increase the heat, but do not cook.
12) And finally add the mushrooms.
Remarks
• "Zurich Geschnetzeltes" is usually served with Rösti (hash browns), but you can also serve rice or pasta.
• In a restaurant, if this menu is declared as Zürich Geschnetzeltes, it has to be made out of veal. If you prefer, use pork or chicken instead.
• If you like kidney, you may want to replace half of the veal with it. Zurich Geschnetzeltes is a favorite for the German speaking people of all the Swiss steak recipes.
2)Deer Pepper
Deer Pepper is one of the traditional Swiss Steak Recipes. The dishes prepared with deer meat are mostly served in the fall right after the hunting season and early winter. Personally, I prefer rabbit, turkey or chicken. In any case, deer peeper is easy to prepare...
Ingredients • 75 grams of butter
• 75 grams of fat or bacon
• 1 kilo of deer meat
• 1 teaspoon of flour
• 2-3 pieces of orange peel
• ¾ litre of red wine, harsh
• 1 pinch of salt and pepper
• 100 grams of dark bred; grated
• 5 pieces juniper berries
• 100 grams of root vegetables
• 1 teaspoon of cinnamon
• 1 shot of lemon juice
• 2 pieces lemon rind
• 4 teaspoons of sugar
• 100 grams of onions
Preparation 1) Do not cut the deer meat into too big pieces. Then salt and distribute the flour underneath it. Heat up the butter and fat or bacon in a pot.
2) Now roast yellow brown the chopped onions and the likewise chopped root vegetables and afterwards add the prepared meat. Continue to stir and roast until the pieces are not red anymore.
3) Then add the grated dark bred, the crushed juniper berries, the sugar, the cinnamon as well as a little lemon- and orange peel. Also pour the red wine over it and slowly steam softly in a well-closed pot. If the meat is soft, the sauce should also be dark and creamy. At the end you should use slightly salt, pepper and a bit of lemon juice.
3) Riz Casimir - A classic of the Swiss steak recipes
Riz Casimir, a classic at any occasion in Switzerland and also served in most restaurants. The easy to prepare Swiss Steak Recipes like Riz Casimir or Polenta are eaten especially in the south of Switzerland. Cook it and find out if you like it... Ingredients • 600 grams of shredded pork or chicken meat
• A little roast butter
• A pinch of salt and pepper
• 1 tablespoon of butter
• 2 tablespoons of flour
• 1 tablespoon of curry
• 2 decilitres of broth (Bouillon)
• 2 decilitres of milk
• A little roast butter or any kind of butter
• Just as you like pineapple, banana, cherries and sliced almonds
• 2 litres of water
• 250 grams of long grain rice
• 0.5 tablespoon of salt
Preparation
1) Allow the butter to become hot and then roast the meat.
2) Spice the meat and put aside.
3) Allow the butter to become warm in a chrome steel frying pan Add flour, curry, and stew for one minute while stirring.
4) Wipe off with the broth and milk, cook it and then reduce heat. Spice with salt and pepper, add the meat and let it cook. Reduce the heat again and cook it again for ten minutes.
5) Roast slightly the fruits by medium heat in butter and leave it warm.
6) Roast slightly the sliced almonds and leave them warm too.
7) Give the rice and salt in boiling water and cook. Reduce the heat and cook by medium heat for about 20 minutes. Drip off well.
8) Arrange the rice and shredded meat on warmed up plates and garnish with the fruits and almonds.
4) Shredded Beef On a Mustard Sauce
The Swiss like meat, especially beef and pork. The Americans or Canadians like big 1 inch thick beef steaks. Not so the Swiss, we prefer shredded beef, veal or pork dishes with a delicious creamy curry sauce. Therefore, many Swiss Steak Recipes are created that way and served with roesti (hash browns), rice and vegetables. Shredded beef on a mustard sauce is such a dish and tastes just great. Try it, you will love it! Ingredients • 600 grams of shredded beef
• 1 tablespoon of roast butter
• 1 large onion
• 1 small branch of tarragon
• 1.5 decilitres of broth
• 1 cup of white wine
• A pinch of salt and white pepper (as you like it)
• 1 cup of cream
• 1 large spoon of maizena (cornstarch)
• 2 tablespoons of mild mustard
• 2 bundles of chives
Preparation 1) Roast the beef portion-wise in butter.
2) Add the hacked onions and tarragon and stew.
3) Wipe off with the wine, spice and allow stewing by small heat for twenty minutes.
4) Use some broth according to demand (some liquid should still be left over).
5) Mix the cream with cornstarch, add to the beef and let it cook for awhile.
6) Then scatter enough finely cut chives over it before serving.
5) Rabbit Specialty - Top of the Swiss steak recipes from the Neuchatel Region
Ingredients • 1.2 kg of rabbit meat (with bones)
• 80 grams of bacon cubes
• 1 chopped onion
• 2 decilitres of red wine
• 2.5 decilitres of brown roast sauce
• 1.2 decilitres of chicken broth
• 80 grams of dried plums
• 40 grams of raisins
• 300 grams of carrots (cut in small pieces)
• 0.5 decilitre of cognac
• 1 large tablespoon of maizena (cornstarch)
• Parsley (just as you like)
• 200 grams glazed sweet chestnuts (if you wish and depending on season)
Preparation 1) Insert dried fruits and roast slightly the rabbit meat and put warm.
2) Roast bacon cubes, stew onions and add the meat. Wipe off with red wine.
3) Add the broth and the brown roast sauce and spice.
4) Glace the carrots and add then weakly cook covered for one and one half hours.
5) Mix the cognac and cornstarch and bind the sauce with it.
6) If necessary, spice and strew with the chopped parsley.
Glaze Damp the carrots or/and Maroni in 30 grams of molten butter and one tablespoon of sugar.
6) Deer Steak On a Cherry Sauce
Ingredients • 4 pieces of deer steak (if you like add salt, pepper from the mill)
• 1 tablespoon of roast butter
• 1 glass of sour cherries
• 2 decilitres of red wine
• 1 decilitre of red port (wine)
• 0.5 bundle of thyme
• 80 grams of butter
• 1 large tablespoon of lemon juice
Preparation 1) Spice the Swiss steaks with salt and pepper.
2) In the very hot butter, roast each side for 2 minutes. Then reduce the heat and finish roasting the steaks on small fire for 3-4 minutes.
3) Take the steaks from the frying pan and leave it warm.
4) Roast for a moment the dripped off sour cherries.
5) Wipe off with red wine and port.
6) Add the thyme sheets and allow cooking the sauce down to half.
7) Add cold butter in pieces and under turning the frying pan, allow the sauce to pull in.
8) Finish by scattering salt, pepper and the lemon juice. It takes only 10-12 minutes to cook before it is ready to serve.
7) Cordon Bleu - The most traditional of the Swiss steak recipes
The Cordon Bleu (veal scallops) barely corresponds to the current beauty ideal. I agree that the Cordon Bleu wasn´t really made for weightwatchers. Despite that, the Swiss like it and therefore it should be on the list of the Swiss steak recipes. Ingredients • 6 Kalbschnitzel (veal scallops) à 120 grams
• Salt and mill pepper
• 6 slices of raw ham
• Blue cheese (Gorgonzola, Roquefort)
• Sunflower oil
• Calf’s broth, reduced
Preparation 1) Cover the veal scallops with a plastic foil and knock thinly.
2) Remove the foil and spice the meat with salt and pepper (one side only).
3) Cover the other side with ham. Lay a piece of Swiss cheese on top of it (about one2.5 cm / 1 inch) and roll in. Then stick together with a toothpick.
4) Roast the little roles on both sides in a frying pan with middle heat for ten minutes. After roasting, leave it stand on the side for another ten minutes.
5) Pull out the toothpick and cut the meat in half at an angle. Then arrange on pre-warmed plates and add the broth. Serve with freshly cooked noodles and vegetables.
Wine Tip Of course, to Swiss steak recipes belongs also the suitable wine. To a Cordon Blue, you can serve a blue Burgundian, Gamay, or Merlot, Pierre Fonjallaz and Dézaley Rouge de Treilles 2004. These wines are smooth, harmoniously and are ideal to veal.
8) Monkfish Piccata with Beans
Ingredients • 4 slices of monkfish à 80 grams (buy cut from the fish store)
• White mill pepper
• Salt
• 100 grams of flour
• 2 eggs
• 100 grams of freshly grated Parmesan cheese
• 30 grams of roast butter
• 8 queue beans
• 20 grams of butter
Preparation 1) Spice the monkfish slices with white pepper and sea salt. Take care with the salt, because the piccata mass is already quite salted through the cheese.
2) For the piccata, mix the eggs well and add the parmesan cheese. Afterwards turn the slices in flour on both sides and then pull them through the piccata mass.
3) Warm up the roast butter in a frying pan. Then slowly roast the monkfish slices golden brown on both sides by medium heat.
4) Cook the queue beans in boiling salt water bite-firmly. Now pour away the water and add butter and taste.
Tip You can arrange the monkfish piccata on safran risotto and surround it with queue beans. In addition, serve it in a light tomato sauce with dry and summer blossom sheets.
There are of course many more Swiss steak recipes on our menu plan. So, if you like this steak recipes page, you may also like these other easy recipes from Switzerland.
Return from Swiss Steak Recipes to Swiss Food
Return from Swiss Steak Recipes to High End Travel Switzerland
|
