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.
Provided by Northwestgal
Categories Veal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
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Hillary Whyne
[email protected]Thanks for sharing this recipe!
Sajid Khan golld
[email protected]Question: Can I use chicken instead of veal?
Ganesh Bhat
[email protected]Looks delicious!
yagya Chamlagaii
[email protected]Trying this tonight!
Brenda Coril
[email protected]Yum!
Sam Bristol
[email protected]+1
Okorie David
[email protected]This was a delicious and easy-to-follow recipe. The sauce was creamy and flavorful, and the veal was cooked perfectly. I served it over mashed potatoes and it was a hit with my family.
Dhruba Mallik
[email protected]The sauce for this dish was amazing! I could have eaten it with a spoon. The veal was also very tender and flavorful. I will definitely be making this dish again.
Rabbi Rabi
[email protected]This was my first time making Zürich ragout and it turned out great! I love the combination of mushrooms and cream. I will definitely be making this recipe again.
wonderad teshome
[email protected]This dish was a bit time-consuming to make, but it was worth the effort. The sauce was rich and flavorful, and the veal was cooked to perfection. Overall, it was an enjoyable meal.
Samuel Nkhoma
[email protected]Absolutely delicious! The flavors of the mushrooms, white wine, and cream blended perfectly. I served it over spätzle and it was a hit with my family. Will definitely be making this again.
Mir Ansar
[email protected]This is my new favorite Swiss comfort food! The creamy mushroom sauce with tender strips of veal was simply divine. The step-by-step instructions were easy to follow and the dish came together beautifully. Highly recommend!