Best 2 Zurich Ragout Zürcher Geschnetzeltes Recipes
Zurich ragout, also known as Zürcher Geschnetzeltes, is a classic Swiss dish that is both flavorful and comforting, embodying the culinary heritage of Switzerland. This delectable dish features tender strips of veal or pork sautéed in a creamy mushroom sauce, accompanied by a side of rösti, a savory Swiss potato pancake.
Our collection of Zurich ragout recipes provides a culinary journey through the variations of this beloved dish. From traditional versions that capture the authentic Swiss flavors to modern interpretations that add a contemporary twist, each recipe offers a unique approach to this iconic dish.
For those seeking a traditional Zurich ragout experience, our classic recipe showcases the harmonious blend of veal strips, mushrooms, and a velvety cream sauce. Alternatively, our pork Zurich ragout offers a slightly richer flavor profile, utilizing tender pork strips in place of veal.
Vegetarians can rejoice with our meatless Zurich ragout, which replaces the meat with a combination of hearty mushrooms and vegetables, resulting in a flavorful and satisfying vegetarian alternative.
For those who enjoy a touch of spice, our spicy Zurich ragout adds a piquant kick to the traditional recipe, incorporating chili peppers and paprika for a vibrant and flavorful dish.
No matter your dietary preferences or taste inclinations, our collection of Zurich ragout recipes has something to offer every palate. So, embark on this culinary adventure and discover the diverse expressions of this Swiss classic.
ZURICH RAGOUT (ZüRCHER GESCHNETZELTES)
I originally found this on the About.com website, but I've seen it on many sites that feature traditional Swiss recipes. Traditionally, the recipe calls for veal veal kidney, but pork loin and chicken can be used in place of veal. It's usually served with Swiss Rosti (hash brown potatoes) and paired with a Swiss white wine or Pinot grigio.
Provided by Northwestgal
Categories Veal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon clarified butter (or oil) over high heat and quickly brown meat strips in it until no longer pink. Remove from pan and keep warm.
- Add 1 more tablespoon of clarified butter to pan, if necessary, and stir in shallots and cook for 2 minutes. Add mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with flour and stir. Cook for 1 minute.
- While stirring, slowly add the wine and broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
- Stir in the lemon zest, cream and salt and pepper to taste. Add the browned meat back to the pan to warm, but do not cook the sauce any longer.
- Serve with the parsley sprinkled on top.
ZURICH RAGOUT (ZüRCHER GESCHNETZELTES)
This is so delicious (and it's really Swiss, not German, but there wasn't a Swiss cuisine so I selected the closest possible match). This version is different than other recipes of the same title in that it uses wine and cream that produces a delectable creamy sauce. Traditionally, the recipe calls for veal and veal kidney, but...
Provided by Vickie Parks
Categories Beef
Time 35m
Number Of Ingredients 13
Steps:
- 1. Melt 1 tablespoon clarified butter (or oil) over high heat and quickly brown meat strips in it until no longer pink. Remove from pan and keep warm.
- 2. Add 1 more tablespoon of clarified butter to pan, if necessary, and stir in shallots and cook for 2 minutes. Add mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with flour and stir. Cook for 1 minute.
- 3. While stirring, slowly add the wine and broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
- 4. Stir in lemon zest, cream, salt and pepper to taste. Add the browned meat back to the pan to warm, but do not cook the sauce any longer.
- 5. Serve with fresh parsley sprinkled on top.
Tips:
- To get the most tender meat, use a high-quality cut of beef, such as tenderloin or sirloin.
- Make sure to slice the meat against the grain for the most tender results.
- Don't overcrowd the pan when cooking the meat. This will prevent it from cooking evenly.
- Use a dry white wine for the sauce. This will help to brighten the flavor of the dish.
- Add the cream to the sauce at the end of cooking. This will help to prevent it from curdling.
- Serve the Zurich ragout immediately with your favorite sides, such as egg noodles, mashed potatoes, or spätzle.
Conclusion:
Zurich ragout is a classic Swiss dish that is easy to make and packed with flavor. The tender beef, creamy sauce, and flavorful mushrooms come together to create a dish that is sure to please everyone at your table. Serve it with your favorite sides for a complete and satisfying meal.
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