This is a dish I made a few times about 30 years ago. It was in a milk calendar that had recipes for every month. The recipe was “veal with lots of zeal”. I never made the actual recipe because I immediately modified it to use pork tenderloin and also changed other parts of it. Over the years I found out it was a old Swiss recipe, Zurich style veal. Which is really just a Swiss stroganoff. When I read the original recipe I found some of my modifications were in the original. Things like the 6 cloves of garlic. The original was veal which is something I don’t eat. That’s just a personal thing with me, I am not saying there is anything wrong with veal. I just like things with strong flavours and veal doesn’t have really any flavour. This is another recipe that I don’t know why I stopped making, it just got parked. I buy pork tenderloin often and like trying different things with it. The recipe is just to good to have been park for this long. This is a great meal to serve as a company meal. You just need to double or triple it as needed. Since it’s pork tenderloin it cooks quickly, so everything needs to be ready when you start. We served it with buttered broad noodles (Mar.2019) And a salad, but you could have it with potatoes and a vegetable.
1/2 pork tenderloin cut in 1/4 inch slices
1 tablespoon flour
salt and pepper to taste
6 cloves garlic minced
1/2 onion finely diced
1 teaspoon paprika
8 mushrooms thinly sliced
1 and 1/2 tablespoons butter
1/2 cup white wine
1/2 cup whipping cream
1 tablespoon beef broth
1/4 cup chopped parsley plus a little for garnish
1 teaspoon lemon juice
Mix pork with flour, paprika, salt and pepper. Preheat a frying pan on medium high heat, add 1/2 tablespoon butter, when butter starts to brown add the pork. Fry for 2 minutes stirring often, remove from pan and set aside. Put mushrooms, onions, garlic, salt and pepper in the pan with 1 tablespoon butter, cook for 3 minutes stirring often. Add the pork, white wine, beef broth, parsley cook until wine is evaporated. Add the whipping cream, turn the heat off and stir for 1 minute. Add the lemon juice , stir and serve.
What a great Swiss meal! “Geschnetzeltes,” is what they call it there, and it’s one we love! We’ve served it with Rösti (Swiss hash browns) and Spätzli (thin Swiss flour dumplings). I’ve never made it with egg noodles, but now, I feel that I have to!!!
Yes that’s the veal recipe I found about 20 years ago and realized that the milk calendar recipe of 30 years ago had sort of copied it. It a great recipe, but the pork tenderloin works great. Spatzli I have only made once, had them lots in restaurants and really like them. Have asked for a spatzli maker for my birthday. Will have to tell my wife there just homemade noodles.
Nicely done, and with purpose!
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