Zurichragoutzrchergeschnetzeltes Recipes

ZURICH RAGOUT (ZüRCHER GESCHNETZELTES)

Steps:

• 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 lemon zest, cream, 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 fresh parsley sprinkled on top.

ZüRCHER GESCHNETZELTES - ZURICH VEAL RECIPE

Steps:

• Sprinkle the flour over the meat and coat well. Heat half of both the butter and oil in a frying pan. As soon as the butter foams, add the meat and brown it very quickly on all sides. Set aside on a plate.
• Add the rest of the butter and oil to the pan and sauté the onion, garlic and sage for a few minutes, then add the mushrooms. Stir well and when the mushrooms start to soften, continue cooking for about 5 minutes longer.
• Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape away any crust that has formed. Add the veal and cook, stirring, until the wine has evaporated. Turn the heat down to low and cook for another 10 minutes.
• Season with salt and pepper, and at the last moment, add the cream, let it bubble for 2 minutes, then remove from the heat and serve.

ZURICH RAGOUT (ZüRCHER GESCHNETZELTES)

Steps:

• 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.
• 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.
• While stirring, slowly add the wine and broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
• 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.
• Serve with the parsley sprinkled on top.