Zurich ragout for everyone! Men’s or girls’ evening … Beer, wine or prosecco, so it doesn’t matter. You’re alone and get out of the rut. A great meal is the “Geschnetzelte Züricher Art – Zurich ragout”, then there is free rein for your conversations. Let yourself be inspired by my “Zurich ragout recipe“. Good luck and a wonderful evening!
The original Züricher Geschnetzeltes – Zurich ragout is made from veal. The dish will be particularly good if you prepare it with veal jus along with veal and mushrooms. 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 recipe at the end of the page.
The ingredients for the Zurich ragout at a glance.
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.
The Rösti is cut out after roasting on a board, so you get beautifully shaped Rösti.
3. Which meat for Züricher Geschnetzeltes – 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 – Zurich ragout colorful with tomato cubes arranged.
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
Rate this recipe!
Zurich ragout - Sliced with veal original Zurich style. Tips from the Swiss chef, ideas for side dishes and step-by-step instructions.
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. Calories Zurich ragout
The nutritional value calculation in this recipe is without supplements:
Zurich ragout with Rösti
Amount Per Serving
Calories 645Calories from Fat 369
% Daily Value*
Total Fat 41g63%
Saturated Fat 18g90%
Polyunsaturated Fat 6g
Monounsaturated Fat 14g
Total Carbohydrates 20g7%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.