Zurich Ragout Recipe – German Special
Zurich Ragout, also known as Zürcher Geschnetzeltes, is a beloved Swiss special featuring thin strips of meat (traditionally veal) cooked with mushrooms, shallots, white wine, and cream to create a rich, velvety sauce. This dish delivers both elegance and warmth, blending flavors of earth from mushrooms with acidity from wine and brightness from a squeeze of lemon. Usually served over crispy rösti or alongside potatoes, this Swiss ragout turns simple ingredients into a luxurious yet approachable meal, perfect for a cozy dinner or impressing guests.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
Zurich Ragout Recipe Ingredients:
- 500g (1 lb) veal (or pork), cut into thin strips
- 2 tablespoons butter or oil
- 1 medium onion, finely chopped
- 200g (7 oz) mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup heavy cream
- 1 tablespoon flour (optional, for thickening)
- Salt and pepper to taste
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- Fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional, for brightness)
Prepare the veal:
Pat the veal or pork strips dry with paper towels and season with salt and pepper.
If desired, you can lightly dust the meat with flour for a slightly thicker sauce.
Saute the onions and garlic:
In a large skillet or pan, heat the butter or oil over medium heat.
Add the chopped onion and garlic, and sauté until they are soft and translucent, about 3-4 minutes.
Cook the mushrooms:
Add the sliced mushrooms to the pan and cook for another 4-5 minutes until they release their moisture and become tender.
Brown the meat:
Push the vegetables to one side of the pan, and add the veal or pork strips in a single layer.
Cook for 2-3 minutes on each side, until browned.
Deglaze with wine:
Pour in the white wine, scraping up any browned bits from the bottom of the pan.
Allow it to simmer for 3-4 minutes, reducing slightly.
Add the cream and seasonings:
Stir in the heavy cream and thyme.
If you’d like a thicker sauce, you can sprinkle the flour over the mixture and stir well.
Simmer for 5-7 minutes, until the sauce has thickened to your liking.
Finish the dish:
Adjust the seasoning with salt, pepper, and optional lemon juice.
If you like, you can also add a bit more cream for a richer sauce.
Serve:
Garnish with fresh parsley and serve the Zurich Ragout hot with Rösti, mashed potatoes, or a side of vegetables. Enjoy!
Recipe Notes:
Meat choices & texture: Veal gives the most authentic flavor; pork or chicken are fine substitutes. Slice meat thinly to ensure quick, even cooking.
Mushroom selection: Button, cremini, or wild mushrooms deepen flavor; be sure to sauté well to build rich browning.
Sauce consistency: Use flour to lightly thicken the sauce; simmer gently once cream is added to avoid curdling.
Wine & acid balance: Dry white wine deglazes pan and adds depth; finish with lemon juice or zest to brighten the richness.
Best accompaniments & serving: Serve with rösti, buttered noodles, or potatoes to absorb the sauce. Garnish with fresh parsley for freshness.
