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.
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.
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!
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.
- 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
- PREPARATIONS: Clean the veal meat from the butcher and cut the escalopes. Wash the schnitzel, dab dry and cut into strips.
- Peel and dice the shallots, clean or wash the mushrooms and cut into fine leaves.
- 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.
- 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.
- 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. CaloriesThe nutritional value calculation in this recipe is without supplements:
6. Further Recipe with VealViennese schnitzel
Stuffed veal breast
Veal knuckle braised