Zurich Ragout (Zürcher Geschnetzeltes) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
12 ounces veal (or pork loin, sliced into strips) |
4 ounces veal kidneys (or pork loin, sliced into strips) |
2 tablespoons clarified butter, divided (or cooking oil) |
2 shallots, minced |
2 cups sliced mushrooms |
1 tablespoon all-purpose flour |
1 cup dry white wine |
1 cup beef broth |
1/4 cup light cream (or whipping cream) |
1/2-1 teaspoon lemon zest |
salt, to taste |
ground pepper, to taste |
2 tablespoons fresh parsley, chopped |
Directions:
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 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.
5. Serve with the parsley sprinkled on top.
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