1/1 Photo of Zurich Ragout (Zürcher Geschnetzeltes)
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.
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- 12 ounces veal (or pork loin, sliced into strips)
- 4 ounces veal kidneys (or pork loin, sliced into strips)
- 2 tablespoons clarified butter, divided (or cooking oil)
- 2 shallots, minced
- 2 cups sliced mushrooms
- 1 tablespoon all-purpose flour
- 1 cup dry white wine
- 1 cup beef broth
- 1/4 cup light cream (or whipping cream)
- 1/2-1 teaspoon lemon zest
- salt, to taste
- ground pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1Melt 1 tablespoon clarified butter (or oil) over high heat and quickly brown meat strips in it until no longer pink. Remove from pan and keep warm.
- 2Add 1 more tablespoon of clarified butter to pan, if necessary, and stir in shallots and cook for 2 minutes. Add mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with flour and stir. Cook for 1 minute.
- 3While stirring, slowly add the wine and broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
- 4Stir in the lemon zest, cream and salt and pepper to taste. Add the browned meat back to the pan to warm, but do not cook the sauce any longer.
- 5Serve with the parsley sprinkled on top.
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Nutritional Facts for Zurich Ragout (Zürcher Geschnetzeltes)
Serving Size: 1 (275 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 278.7
- Calories from Fat 132
- Total Fat 14.7 g
- Saturated Fat 7.9 g
- Cholesterol 95.5 mg
- Sodium 307.4 mg
- Total Carbohydrate 6.5 g
- Dietary Fiber 0.4 g
- Sugars 1.3 g
- Protein 19.3 g
The following items or measurements are not included: