Zurich Ragout Recipe – German Special
Zurich Ragout, or Zurcher Geschnetzeltes, is a classic Swiss dish originating from the Zurich region. It features tender veal or sometimes pork, sautéed in a rich, creamy white wine sauce with onions, mushrooms, and a touch of flour to thicken the sauce. This comforting dish is often served with Rösti, a Swiss-style grated and fried potato dish, making for a hearty and satisfying meal. The delicate balance of flavors and creamy texture make Zurich Ragout a beloved part of Swiss cuisine, perfect for both casual meals and special occasions.
- 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: Use veal or pork. Cut into small pieces for quick cooking.
Flour: Coat the meat with flour for a thicker sauce (optional).
Wine: Use dry white wine or substitute with broth if you prefer no alcohol.
Cream: Use heavy cream for a rich sauce. You can use lighter cream for a lighter version.
Serving: Serve with Rösti, mashed potatoes, or rice to enjoy with the creamy sauce.
