zurich ragout with tomato cubes and roesti on a plate

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.

Zutaten für Züricher geschnetzeltes

The ingredients for the Zurich ragout at a glance.

Züricher geschnetzeltes mit Kalsjus zubereitet schmeckt am Besten!

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.

Rösti ausstechen

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!

züricher geschnetzeltes angerichtet

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 tomato cubes and roesti on a plate
Print Recipe
5 from 9 votes
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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Courses
Cuisine: German Recipes
Keyword: Gluten Free Recipes
Servings: 2 Persons
Calories: 645kcal
Author: Thomas Sixt
  • 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.
    zuericher sliced ingredients meat, mushrooms, onions in cubes
  • Peel and dice the shallots, clean or wash the mushrooms and cut into fine leaves.
    Onion cubes of yellow and red onion
  • 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.
    Zuricher Geschnetzeltes with veal jus prepared tastes best!
  • 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.
    Champigons in einer Pfanne beim anbraten.
  • 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.
    zurich ragout with tomato cubes and roesti on a plate

5. Calories

The nutritional value calculation in this recipe is without supplements:
Nutrition Facts
Zurich ragout with Rösti
Amount Per Serving
Calories 645 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 18g113%
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Cholesterol 225mg75%
Sodium 1887mg82%
Potassium 1150mg33%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 3g3%
Protein 50g100%
* Percent Daily Values are based on a 2000 calorie diet.

6. Further Recipe with Veal

Viennese schnitzel
Stuffed veal breast
Veal goulash
Vitello Tonnato
Veal knuckle braised
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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author 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. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!