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zurich ragout (zürcher geschnetzeltes)

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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 pork loin and chicken can be used in place of veal. It's usually served with Swiss Rosti (hash brown or pan-fried potatoes) and paired with a Swiss white wine or Pinot grigio.

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Pan Fry

Ingredients For zurich ragout (zürcher geschnetzeltes)

  • 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 md
    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

How To Make zurich ragout (zürcher geschnetzeltes)

  • 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.
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