Countries › Switzerland › Zurcher Geschnetzeltes - veal ragout

Zurcher Geschnetzeltes - veal ragout

A simple stew made in a white sauce with mushrooms and white wine.

15 min

Prep

20 min

Cook

4

Serves

433 kcal

Calories

37g

Protein

14g

Carbs

21g

Fat

Ingredients

Other

veal loin, or pork loin, sliced into strips12 ounces

veal kidney, or pork loin, sliced into strips4 ounces

clarified butter , or cooking oil, divided2 tablespoons

shallots, minced2 pieces

thinly sliced or shaved mushrooms2 cups

all-purpose flour, or brown rice flour1 tablespoon

dry white wine1 cup

beef broth1 cup

lemon zest1 teaspoon

light cream, or heavy whipping cream0.25 cup

Salt, to taste1 pieces

Freshly ground black pepper, to taste1 pieces

chopped fresh parsley2 tablespoons

Method

Melt 1 tablespoon clarified butter over high heat and quickly brown meat strips until they're no longer pink. Remove from pan and keep warm.

Add 1 more tablespoon of clarified butter, if necessary, to the pan and stir in 2 minced shallots. Cook for 2 minutes, then add the 2 cups thinly sliced (or even shaved) mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with 1 tablespoon flour and stir. Cook for 1 minute.

While stirring, slowly add the 1 cup dry white wine and 1 cup beef broth to the mixture. Bring to a boil and cook until sauce is reduced by half.

Stir in the 1 teaspoon lemon zest, 1/4 cup 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 2 tablespoons chopped parsley sprinkled on top.