Zurich Ragout

zurich ragout with tomato cubes and roesti on a plate

Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

In this article I will show you my Chef Zurich ragout recipe. The recipe is an original, I got it from a good friend who worked as a chef in Zurich for a long time. Of course I also serve you the matching side dish. In the article you can follow the Rösti preparation step by step. Let the professional chef inspire you to cook for yourself. Good luck and a good appetite!

1. Original Zurich Ragout

The Original Züri Gschnätzlets is prepared from veal. The dish is particularly good if you prepare it with veal jus along with veal and mushrooms. Cooking instructions for sliced veal were already widespread in the Alpine region in the 19th century. Züri-Gschnätzlets was first mentioned in a cookbook in 1947. It describes the dish prepared from veal, white wine, cream and meat sauce. Today, various variations with mushrooms and kidneys are common; it is a typical dish of Zurich’s regional cuisine. In the recipe below I show you a secret recipe from a chef friend of mine in Zurich. Let yourself be surprised and simply try the delicious dish at the end of the page.
zuericher sliced ingredients meat, mushrooms, onions in cubes
Ingredients for Züri-Gschnätzlets prepared
The ingredients for the Zurich ragout at a glance.
Zurich sliced meat prepared with kalsjus tastes best!
Sliced Zurich style when deglazed with kalsjus in the pan.
Veal, mushrooms and diced shallot are deglazed with veal jus in the pan.

2. Side Dish Zurich ragout

The classic side dish is a Rösti, in Switzerland Rösti is often prepared from part cooked and part raw potatoes. However, you are welcome to implement this according to your own ideas. As a vegetable side dish you can serve beautifully toured, glazed vegetables – consisting of carrots, courgettes and celery, in addition to almond broccoli. The step-by-step instructions for Rösti can be found here.
Cut out the hash browns
The Rösti is cut out after roasting on a board, so you get beautifully shaped Rösti.

3. Which meat for Zurich ragout?

If you would like to prepare an original Zurich ragout, please use veal escalope or veal fillet. Alternatively, you can prepare this dish with chicken, pork, turkey or beef. But then, in principle, it is no longer a real or original Zurich ragout. Note when choosing meat in general, short roast meat is the only choice!
Zurich shredded meat served
Zurich shredded meat, colorfully arranged with diced tomatoes.
I like to add tomato cubes and parsley to this colourful dish. At the same time, tomato concassée brings a pleasant freshness to the plate.

4. Recipe Zurich Ragout

Below is the recipe with all the ingredient details and tips from the Swiss chef. You can prepare this fine pan-fried dish for special holidays such as Christmas in the family circle.

Zurich ragout with Rösti

Zurich ragout – Sliced with veal original Zurich style. Züri-Gschnätzlets Tips from the Swiss chef, ideas for side dishes and step-by-step instructions.

Servings 2 Persons
Calories 645
Total Time 40 Min.
Great recipe for Zurich schnetzeltes, here you will find many tips from the Swiss chef. Prepare Zurich-style slices of meat fantastically step by step. Top information about the right meat, how to prepare the sauce and the side dishes. Good luck, cook now!

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zurich ragout with tomato cubes and roesti on a plate

Preparation Time

20 Min.

Cook Time

20 Min.


400 g veal top round (or veal tenderloin)
1/2 tsp. Salt (I take Himalaya Salt)
6 pinches Pepper
1 tsp. Flour (you can also take cornflour)
2 tbs. plant oil
4 piece shallots
150 g Champignons
300 ml veal gravy (or Veal Stock, Veal sauce, Veal jus)
1/2 tsp. lemon juice
80-100 ml Cream
1/2 bunch Parsley


zuericher sliced ingredients meat, mushrooms, onions in cubes
Ingredients for Züri-Gschnätzlets prepared

PREPARATIONS: Clean the veal meat from the butcher and cut the escalopes. Wash the schnitzel, dab dry and cut into strips.

Onion cubes of yellow and red onion

Peel and dice the shallots, clean or wash the mushrooms and cut into fine leaves.

Zuricher Geschnetzeltes with veal jus prepared tastes best!
Zurich-style sliced meat deglazing with Kalsjus in a pan.

PREPARATION: Season the meat strips with salt and pepper and mix with the flour. Fry the meat briefly in vegetable oil in a pan and place on a plate.

Mushrooms in a pan when frying.
Fry the mushrooms in a pan.

Add the diced shallots and mushroom slices to the pan and sauté briefly. Deglaze with white wine, add gravy or veal jus and beef soup and bring to the boil.

zurich ragout with tomato cubes and roesti on a plate

Reduce the sauce by about 1/3, then add the meat with the resulting meat juice to the sauce. Boil the Züricher Geschnetzelte again vigorously, season with salt, pepper and lemon juice and finish with crème fraiche. Arrange the strips on preheated plates and serve sprinkled with freshly chopped parsley.

5. Calories

The nutritional value calculation in this recipe is without supplements:

6. Further Recipe with Veal

Viennese schnitzel
Stuffed veal breast
Veal goulash
Vitello Tonnato
Veal knuckle braised

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