John Myers
Zurich Sliced meat with Pork Fillet
The perfect zurich sliced meat with pork fillet recipe with a picture and simple step-by-step instructions.
- 400 g Pork tenderloin
- 1 tsp Sweet paprika
- 2 tbsp Clarified butter
- 1 Onion
- 1 Clove of garlic
- 250 g Fresh mushrooms
- 2 tbsp Flour
- 150 ml White wine dry
- 200 ml Poultry stock from the jar
- 200 ml Cream 30% fat
- 1 tsp Grated lemon peel
- 1 tbsp Herbal mixture TK
- Salt and pepper
- Divide the pork tenderloin lengthways and cut across into strips. Season with pepper and paprika. Fry briefly with 1 tbsp clarified butter in a pan without cooking the meat through. Transfer from the pan to a deep plate.
- Dice the onion, clean the mushrooms and cut into slices. Fry both in the pan in the rest of the clarified butter until golden brown, sweat the minced or crushed garlic briefly, then dust everything with the flour. Stir and deglaze with white wine and stock. Let everything reduce a little for 5 minutes over medium heat. Add the cream and let it boil down again for 5 minutes until creamy.
- Now let the seared meat with the leaked meat juice in the sauce get hot again. Do not let the sauce boil anymore, the meat should just simmer in it so that it does not get dry and hard. Season to taste with salt and pepper, stir in the herb mixture (original: fresh, finely chopped parsley) and lemon zest. Enjoy your meal!
- The Zürcher Geschnetzelte is traditionally made with veal. A typical side dish is hash browns. But it also goes well with rice, pasta or baguette. We had frozen croquettes from the oven and butter-herb-peas as a side dish.
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