Best 2 Zurich Ragout Zürcher Geschnetzeltes Recipes

Zurich ragout, also known as Zürcher Geschnetzeltes, is a Swiss classic dish that is prepared using sliced veal or pork, mushrooms, onions, and a creamy white wine sauce. This hearty and flavorful dish is a staple of Swiss cuisine and is often served with spätzle, rösti potatoes, or rice. The key to a great Zurich ragout lies in the quality of the ingredients used and the careful preparation of the sauce. With the right combination of flavors and textures, this dish can be a true delight.

Here are our top 2 tried and tested recipes!

ZURICH RAGOUT (ZüRCHER GESCHNETZELTES)

Zurich Ragout (Zürcher Geschnetzeltes) image

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.

Provided by Northwestgal

Categories Veal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

Melt 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.
Add 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.
While stirring, slowly add the wine and broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
Stir 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.
Serve with the parsley sprinkled on top.

ZURICH RAGOUT (ZüRCHER GESCHNETZELTES)

Zurich Ragout (Zürcher Geschnetzeltes) image

This is so delicious (and it's really Swiss, not German, but there wasn't a Swiss cuisine so I selected the closest possible match). This version is different than other recipes of the same title in that it uses wine and cream that produces a delectable creamy sauce. Traditionally, the recipe calls for veal and veal kidney, but...

Provided by Vickie Parks

Categories Beef

Time 35m

Number Of Ingredients 13

Ingredients

12 oz veal, sliced into strips (or pork loin can be used)
4 oz veal kidneys (or pork loin, cut into strips)
2 Tbsp clarified butter or cooking oil, divided
2 medium shallots, minced
2 c sliced button mushrooms
1 Tbsp all-purpose flour
1 c dry white wine
1 c beef broth
1/4 c light cream (or whipping cream)
1/2-1 tsp lemon zest, fresh grated
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp fresh parsley, chopped

Steps:

1. Melt 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.
2. Add 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.
3. While stirring, slowly add the wine and broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
4. Stir in lemon zest, cream, salt and pepper to taste. Add the browned meat back to the pan to warm, but do not cook the sauce any longer.
5. Serve with fresh parsley sprinkled on top.

Tips:

To make the perfect Zurich ragout, choose high-quality veal.
Cut the veal into thin strips against the grain to ensure tenderness.
Use a combination of butter and oil to cook the veal to prevent it from sticking to the pan and to add flavor.
Sear the veal quickly over high heat to create a nice brown crust, then reduce the heat and cook it gently until tender.
Use a good quality white wine for the sauce. A dry Riesling or Pinot Grigio would be a good choice.
Add the mushrooms and cream to the sauce and simmer until the mushrooms are tender and the sauce has thickened.
Season the sauce to taste with salt, pepper, and nutmeg.
Serve the Zurich ragout over egg noodles or rice.
Garnish with fresh parsley or chives.

Conclusion:

Zurich ragout is a classic Swiss dish that is both delicious and easy to make. It is a great choice for a weeknight meal or for a special occasion. With its tender veal, creamy sauce, and flavorful mushrooms, Zurich ragout is sure to please everyone at the table.