Zurich Ragout (Zurcher Geschnetzeltes)

Zurich Ragout on a plate at dinner table.
bonchan / Getty Images
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
433 Calories
21g Fat
14g Carbs
37g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 433
% Daily Value*
Total Fat 21g 27%
Saturated Fat 10g 48%
Cholesterol 325mg 108%
Sodium 490mg 21%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 37g
Vitamin C 9mg 45%
Calcium 70mg 5%
Iron 5mg 27%
Potassium 816mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Zurich Ragout–or Zürcher Geschnetzeltes in German–is known as Züri-Gschnätzlets (Zsur-ē-Gshnetz-lets) in the Swiss-German dialect. This simple ragout or stew recipe in a white sauce is made with mushrooms and white wine. It contains many of the typical Germanic flavorings, including parsley and lemon zest, a recent addition to German cuisine.

Delicate but quick to make, this dish may find its way into your heart through your stomach. Veal loin and kidney are traditionally used but pork loin may be substituted. It is traditionally served with Rösti (Swiss Hash Browns) and a white Swiss wine (or try a Pinot Grigio or Grüner Veltliner).

Ingredients

  • 12 ounces veal loin, or pork loin, sliced into strips

  • 4 ounces veal kidney, or pork loin, sliced into strips

  • 2 tablespoons clarified butter, or cooking oil, divided

  • 2 shallots, minced

  • 2 cups thinly sliced or shaved mushrooms

  • 1 tablespoon all-purpose flour, or brown rice flour

  • 1 cup dry white wine

  • 1 cup beef broth

  • 1 teaspoon lemon zest

  • 1/4 cup light cream, or heavy whipping cream

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons chopped fresh parsley

Steps to Make It

  1. Melt 1 tablespoon clarified butter over high heat and quickly brown meat strips until they're no longer pink. Remove from pan and keep warm.

  2. Add 1 more tablespoon of clarified butter, if necessary, to the pan and stir in 2 minced shallots. Cook for 2 minutes, then add the 2 cups thinly sliced (or even shaved) mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with 1 tablespoon flour and stir. Cook for 1 minute.

  3. While stirring, slowly add the 1 cup dry white wine and 1 cup beef broth to the mixture. Bring to a boil and cook until sauce is reduced by half.

  4. Stir in the 1 teaspoon lemon zest, 1/4 cup cream, and salt and pepper to taste. Add the browned meat back to the pan and warm, but do not cook the sauce any longer.

  5. Serve with the 2 tablespoons chopped parsley sprinkled on top.

Recipe Variation

This dish is traditionally made with veal loin and veal kidney, but you may also use pork loin or chicken with this sauce.