Zurich Ragout (Zurcher Geschnetzeltes)

Name: Zurich Ragout (Zurcher Geschnetzeltes)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: German
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

A classic Swiss ragout, Zurcher Geschnetzeltes, features tender meat strips in a creamy white wine and mushroom sauce, perfect for a straightforward dinner.

⭐ 4.3 (39 reviews) Prep: 15 minCook: 20 minTotal: 35 minYields: 4 servings

Category Tags:

Dinner Entree Lunch

Cuisine Tags:

German

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Instructions

In a pan, melt 1 tablespoon clarified butter over high heat; quickly brown meat strips until no longer pink, then remove and keep warm.
Add another tablespoon of clarified butter if needed; sauté 2 minced shallots for 2 minutes. Stir in 2 cups sliced mushrooms and cook until soft and brown.
Sprinkle with 1 tablespoon flour, stir, and cook for 1 minute.
Gradually add 1 cup dry white wine and 1 cup beef broth, stirring constantly. Bring to a boil and reduce the sauce by half.
Mix in 1 teaspoon lemon zest, 1/4 cup cream, and season with salt and pepper. Return the browned meat to the pan and warm through, avoiding further cooking of the sauce.
Garnish with 2 tablespoons chopped parsley before serving.

Nutritional Info (per serving)

Calories: 433 kcal

Carbohydrate: 14 g

Cholesterol: 325 mg

Fiber: 3 g

Protein: 37 g

Saturated Fat: 10 g

Sodium: 490 mg

Sugar: 5 g

Fat: 21 g

Unsaturated Fat: 0 g