Zürchner Geschnetzeltes (Zurich-style Ragout) is a traditional Swiss recipe (from Zurich), for a classic stew of veal and mushrooms in a white wine and double cream base. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Zurich-style Ragout (Zürchner Geschnetzeltes).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
500g veal, thinly sliced
225g mushrooms, sliced
2 shallots, finely chopped
2 garlic cloves, minced
60ml dry white wine
60ml beef (or game) stock
250ml double cream
2 tbsp plain flour
2 tbsp butter
Salt and freshly-ground black pepper to taste
Fresh parsley, chopped, to garnish
Method:
Season the veal slices liberally on both sides with salt and freshly-ground black pepper. Dust the veal lightly with flour, ensuring each slice is lightly coated on both sides.
Set a large, heavy-based, frying pan over medium-high heat. Once hot add 1 tbsp butter. Once the butter is frothing add the veal slices and cook for a few minutes, turning over half-way through, until browned on both sides.
Remove the fried veal and set aside on a warmed plate to keep warm.
Add another tablespoon of butter to the frying pan and use to fry the chopped shallots and garlic for 2 minutes. Now add the mushrooms and cook until they release their moisture and turn a golden brown.
Pour in the white wine and use a wooden spoon to scrape up and flavourful bits that have stuck to the base of the pan.
Reduce the heat to medium low and continue cooking the wine mixture for a few minutes to allow the alcohol to cook off. Now add your choice of stock, stirring to combine and bringing the mixture back to a simmer.
Slowly pour in the cream, stirring constantly as you add it and giving a chance for all the ingredients to combine.
Bring the sauce to a simmer and cook for a few minutes to allow the sauce to thicken.
Return the cooked veal to the pan, nestling it in the sauce. Bring back to a simmer and continue simmering for a few more minutes until the veal is warmed through and the sauce has reached your desired consistency.
Garnish the Zürcher Geschnetzeltes with chopped fresh parsley and serve hot accompanied by your choice of Rösti style.
)
