Zurich Ragout, in Swiss German dialect Züri-Gschnätzlets, is a simple ragout recipe in a white sauce made with mushrooms and white wine. It contains many of the typical Germanic flavorings, including parsley and lemon zest, a recent addition to German cuisine. It is traditionally served with Rösti (Swiss Hash Browns) and a white, Swiss wine (Fendant) or try a Pinot Grigio or Grüner Veltliner.
- 12 oz. of veal (traditional) or pork loin, sliced into strips
- 4 oz. of veal kidney (traditional) or pork loin, sliced into strips
- 2 T. clarified butter (traditional) or cooking oil, divided
- 2 shallots, minced
- 2 c. sliced mushrooms
- 1 T. flour (all-purpose or brown rice)
- 1 c. dry, white wine
- 1 c. beef broth
- 1/4 c. cream (light cream or whipping cream)
- 1 tsp. lemon zest
- Salt, to taste
- Ground pepper, to taste
- 2 T. chopped, fresh parsley
Melt 1 tablespoon clarified butter 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, if necessary, to pan, stir in shallots and cook for 2 minutes, then add the thinly sliced (or even shaved) mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with flour and stir. Cook for 1 minute.
Slowly add the wine and broth to the mixture, stirring while you do so. 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 and warm, but do not cook the sauce any longer. Serve with the parsley sprinkled on top. Note: Traditionally made from veal and veal kidney, you may also use pork loin or chicken with this sauce.