Any reason that might not work with this recipe?
Thanks!!
I am planning to try out (for myself only) a recipe for Émincé de veau zurichoise . To thicken the sauce that recipe adds a beurre manié . Over the years I have had poor results with the beurre manié approach, and often instead toss the meat in flour before browning it.
Not to sure about the flour approach never tried that sorry, but i use Maizena to thicken my sauces .
Thanks for the recipe looks yummy
Are we talking about Zürcher Geschnetzeltes here? Just curious...
Since my knowledge of German is nil I cannot answer. It is veal sautéed with onions and mushrooms, then cooked with white wine and cream.
Delicious when prepared by someone who knows what they are doing ... wish me luck tonight
[Added]A search for Zürcher Geschnetzeltes produced several recipes in English; it is the same as the Émincé de veau zurichoise .[/Added]
Just did a google search and found this
How to Thicken a Sauce | eHow.com
hope that can help you and goodluck for tonight
Hi,
Are you planning the dinner for tonight?
Of course tossing the meat through flower before browning it will give you the expected thicker sauce. However, the drawback (in my humble opinion) is that the meat does not brown as well, and the effect of < Is your problem with the beurre manié that you get clumps of flower in the sauce? In that case you can try to add the 1 tsp butter and flour mixture at a time to the pan, ensuring each spoonful has melted before adding another; and, I usually take the pan off the heat for a few minutes for the operation so tat it is not that hot and to have more time with the mixing, then once the butter is added I turn up the heat untill the sauce thickens. Good luck with the dinner and Happy New Year --Irina.
I usually thicken sauces in dishes like this by removing the meat and mushrooms right at the end and, on a full heat, whisking in 50 gr or so of butter in small pieces. Whisk hard for a few minutes, turn down the heat and return the meat and mushrooms back to the sauce to heat through.
Probably not as thick as using flour but you get a very rich silky sauce. (I sometimes also add another half glass of white wine first - make sure it reduces a bit first before adding the butter, I think it gives a sweeter, fruitier flavour to the sauce)
Absolutely sinful ... may well try your suggestion tonight
Did not find anything on the thikening topic in German receipes:
http://www.chefkoch.de/rezepte/10720...it-Roesti.html
One tip though was to add some drops of sunflower oilt to the butter to reduce the chance of "burning the butter".
Thanks for looking it up!
I am, in fact, planning on making it mit Rösti .
This is a trial run for a "Swiss Meal" that I plan to make for some of my New Hampshire friends. Glühwein before the meal, then the veal with rösti, plus maybe a generic green salad.
Hey Retired,
Maizena : As Sutter recommended, I also use corn starch or maizena to thicken up my recipes. Dissolve a teaspoon of it in warm water, add it to your sauce, bring to boil and in a minute your sauce will be thickened.
Beurre Manie : does add more flavour and richness to the dish, but you can always add a cube of butter at the end to get the same effect and richness.
Flour : If the pan is hot enough when you're sealing the meat, you will still get good colour regardless of whtether the meat has been dusted in flour or not. This is how professional chefs do it. Cover the smoke detector and Crank up the heat!
Always remember to check the meat, if the meat is perfectly tender and cooked, remove it from the sauce and reduce the sauce separately. You do not want to overcook the meat when trying to thicken or reduce the sauce.
Bon Appetit!
Just a quick note, to say that 'sealing meat' is a bit of a misnomer. It does not help the meat retain moisture . . . what you are doing is caramelising the meat to create flavour.
Generally the only drawback with using flour to thicken a sauce is that you're diluting the flavour (i.e. more flour, less meat sauce), beurre manié is a quick way to start sauces though and is correct for some types.
There's an interesting recipe here from the Zürich tourist office:
http://www.zuerich.com/en/page.cfm/3803
- the sauce is made completely separately from the meat, using veal stock
- there's 6:1 meat/kidney ratio
- mushrooms are eschewed
A splash of madeira might be a good addition to this, but I wonder if this might be too unorthodox for a Züri purist.
YES!! I have to make it tomorrow My doughters request
Good luck tonight
That's the original version which I've had in the Bloody thumb in the Neiderdorf.
Steak and Oyster pie and steak and kidney where regional variations in England. When oysters became scarce and more expensive they replaced them with mushrooms.
Seems the Zurchers did the same with the mushrooms. Fresh kidney's are not so freely gathered as champion.