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Zurich Ragout (Zurcher Geschnetzeltes)

Zurich Ragout, or Zürcher Geschnetzeltes, is a classic Swiss dish featuring tender strips of veal (or pork) and earthy mushrooms in a rich, creamy white wine sauce. Quick to prepare, it's typically served with traditional Rösti or rice, offering a comforting and elegant meal brightened by lemon zest and fresh herbs.
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Total Time 35 minutes
Course lunch/dinner
Cuisine French
Servings 4 people
Calories 1494.9 kcal

Equipment

  • 1 Large Saute Pan With a lid, preferably stainless steel or cast iron for good browning.
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Whisk For smooth sauce consistency.
  • 1 Measuring Cups/Spoons

Ingredients
  

Main

  • 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

Instructions
 

  • Pat the veal or pork loin strips dry. Heat 1 tablespoon of clarified butter or cooking oil in a large sauté pan over medium-high heat.
  • Sear the meat in batches, browning quickly on all sides, about 1-2 minutes per batch. Remove seared meat from the pan and set aside.
  • Reduce heat to medium, add the remaining 1 tablespoon of clarified butter or oil to the pan. Add the minced shallots and sauté until softened, about 2-3 minutes.
  • Add the thinly sliced mushrooms to the pan and cook, stirring occasionally, until their moisture has evaporated and they are golden brown, about 5-7 minutes.
  • Sprinkle the flour over the mushrooms and cook, stirring constantly, for 1-2 minutes to toast the flour, creating a roux.
  • Gradually pour in the dry white wine, whisking continuously to incorporate the flour and scrape up any browned bits from the bottom of the pan.
  • Stir in the beef broth and lemon zest. Bring the sauce to a gentle simmer, whisking occasionally, until it slightly thickens, about 3-5 minutes.
  • Return the seared meat to the pan and gently warm through in the sauce for just 1-2 minutes, being careful not to overcook.
  • Stir in the light cream (or heavy whipping cream) and heat through gently. Do not bring to a vigorous boil after adding the cream.
  • Season generously with salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley and serve immediately.

Notes

For optimal tenderness, ensure the veal or pork loin is sliced thinly and uniformly against the grain. Sear the meat in small batches to avoid crowding the pan, which can steam the meat instead of browning it, leading to a less flavorful outcome. Deglazing with white wine is crucial for depth; scrape up all the flavorful fond from the pan. When adding flour, cook it briefly to eliminate any raw taste before whisking in liquids for a lump-free sauce. Incorporate the cream and lemon zest at the very end and avoid aggressive boiling once the cream is added to prevent curdling. Fresh parsley provides a vibrant finish and aroma.