Meat strips is a main dish in which the meat is cut into strips and fried briefly. The most well-known dish is probably the “Zürcher Geschnetzeltes” or Meat Strips “Zurich Style”, a briefly roasted veal ragout in a creamy mushroom sauce.
In today’s post I’ll show you a quick and easy way to cook delicious meat strips “alla saltimbocca” with ham, sage & a creamy sauce. It’s super fast to cook and with a side dish (here Swabian spaetzle) it’s on the table within 25 minutes. Have fun cooking!
Cooked/Baked today: Meat Strips alla Saltimbocca with Ham & Sage
Difficulty: Easy – Medium
Preparation Time: 25 minutes
Category: Main Dishes, Recipes with Meat, Recipes with Ham, Recipes with Sage, Fast Food
Our Recipe rating:
Ingredients for 4 servings:
- 750 grams pork (from the topside, back or neck)
- 400 milliliters veggie or beef stock
- 200 milliliters cream
- 100 grams of ham (e.g. Parma ham)
- About 20 sage leaves
- 1 onions
- 1 clove garlic
- 1 heaping tablespoon butter
- 1 heaping teaspoon cornstarch
- 1 untreated organic lemon
- Oil for frying
- Salt & pepper
Required kitchen gadgets, helper & preparations:
- Large pan for frying
- Plate for meat
- Small cup for cornstarch mixture
- Fine grater for lemon
…for meat strips alla saltimbocca with ham & sage:
Cut the pork into strips. Peel and finely chop the onions & garlic. Cut the sage leaves into fine strips. Cut the ham into strips or pluck into pieces. Then heat a large pan with a good dash of oil & sauté the pork over medium to high heat for 3 – 4 minutes, turning occasionally & seasoning with salt & pepper.
Lift the meat out of the pan and set aside. Next, add a heaping tablespoon of butter as well as the onions, garlic, sage (set aside a little for the garnish) & ham to the pan & sweat for a further 2 – 3 minutes over medium heat, turning occasionally.
Mix a heaping teaspoon of cornstarch with a small sip of cold water & set aside. Then pour 400 milliliters of vegetable stock and 200 milliliters of cream into the pan, bring everything to the boil & then add the meat back to the pan as well as the cornstarch mixture. Stir everything well and then simmer gently until the sauce has a creamy consistency.
Finally, season everything with a little salt, pepper and zest of an unwaxed lemon. Spread the sliced meat with side dish (here Swabian spaetzle) on deep plates, garnish with some chopped sage and a few lemon wedges & serve. Have fun cooking!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):