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By chia on January 17, 2008
"this is quick and tasty, great served over buttered noodles.
i first tried this dish yers ago. it's from my cookbook by pierre franey called 60 minute gourmet, which was compiled from his weekly column in the NY Times, circa 1970s.
i apologize if it's not authentic, but it is very good."
Ingredients: chives, sliced mushrooms, oil...
Prep Time: 10 mins
Total Time: 25 mins
By PanNan on June 28, 2011
By Chickee on July 4, 2010
By BecR on March 18, 2012
"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..."
Ingredients: salt & freshly ground black pepper, dry white wine...
Prep Time: 15 mins
Total Time: 45 mins
By NorthwestGal on June 19, 2011
"I originally found this on the About.com website, but I've seen it on many sites that feature traditional Swiss recipes. Traditionally, the recipe calls for veal veal kidney, but pork loin and chicken can be used in place of veal. It's usually served with Swiss Rosti (hash brown potatoes) and paired with a Swiss white wine or Pinot grigio."
Ingredients: clarified butter, dry white wine...
Prep Time: 15 mins
Total Time: 35 mins
By breezermom on August 30, 2010
"This recipe came from "Classic International Recipes". It states that it derives from Switzerland, although it is enjoyed throughout Western Europe. Typically this is served with Fried Potato Cake or Mashed Potatoes. This calls for veal round steak, but I can usually only find the more expensive veal scallopine here."
Ingredients: dry white wine, veal round steak...
Prep Time: 20 mins
Total Time: 40 mins
By JackieOhNo! on June 15, 2011