Zurich Ragout Zrcher Geschnetzeltes
Transport your taste buds to Switzerland with Zurich Ragout, or Zürcher Geschnetzeltes, a classic dish that’s both comforting and elegant. This Swiss specialty features tender strips of veal cooked in a creamy white wine and mushroom sauce, enriched with the delicate flavors of shallots, fresh parsley, and a hint of lemon juice. Perfectly balanced and irresistibly savory, the dish is traditionally served with crispy Swiss Rösti or creamy mashed potatoes, making it an ideal centerpiece for a cozy family dinner or a sophisticated gathering. Ready in just 40 minutes, this recipe combines simple ingredients with expert technique to create a truly luxurious dining experience that’s steeped in Swiss culinary tradition.
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Recipe Information
Ingredients
- 500 grams Veal loin or shoulder
- 200 grams Button mushrooms
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 tablespoon All-purpose flour
- 100 milliliters Dry white wine
- 150 milliliters Chicken or veal stock
- 150 milliliters Heavy cream
- 2 medium-sized Shallots
- 2 tablespoons Fresh parsley
- 1 teaspoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Trim any excess fat from the veal, and cut the meat into thin strips, roughly 1 cm wide and 4-5 cm long. Pat the strips dry with paper towels.
Clean and slice the button mushrooms into thin slices. Mince the shallots finely and chop the parsley.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the veal with a pinch of salt and pepper, and, in batches, sear the meat in the hot pan for about 1-2 minutes until lightly browned. Avoid overcrowding the pan. Once browned, remove the meat and set it aside on a plate.
In the same skillet, melt the remaining 1 tablespoon of butter and add the shallots. Sauté for about 2 minutes until softened.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they release their juices and become golden brown.
Sprinkle the flour over the mushrooms, and stir well to coat the vegetables and remove any clumps. Cook for 1 minute to eliminate the raw flour flavor.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce by half.
Add the chicken or veal stock and simmer for another 5 minutes to blend the flavors and slightly thicken the sauce.
Stir in the heavy cream and bring the mixture to a gentle simmer. Season with additional salt and pepper to taste.
Return the cooked veal strips to the skillet, along with any accumulated juices from the plate. Simmer for 2-3 minutes until the veal is heated through but not overcooked.
Stir in the lemon juice and garnish with chopped parsley before serving.
Serve hot alongside Swiss Rösti or mashed potatoes for a traditional meal.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 659 mg | 220% | |
| Sodium | 2965 mg | 129% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 11.5 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2778 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
