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zurich ragout zrcher geschnetzeltes


i originally found this on the about.com website, but i've seen it on many sites that feature traditional swiss recipes. traditionally, the recipe calls for veal veal kidney, but pork loin and chicken can be used in place of veal. it's usually served with swiss rosti (hash brown potatoes) and paired with a swiss white wine or pinot grigio.


# # # # # # # # # # # # # # #


  1. Melt 1 tablespoon clarified butter over high heat and quickly brown meat strips in it until no longer pink
  2. Remove from pan and keep warm
  3. Add 1 more tablespoon of clarified butter to pan
  4. If necessary
  5. And stir in shallots and cook for 2 minutes
  6. Add mushrooms to pan and cook until soft and brown
  7. Sprinkle mushrooms with flour and stir
  8. Cook for 1 minute
  9. While stirring
  10. Slowly add the wine and broth to the mixture
  11. Bring to a boil and cook until sauce is reduced by half
  12. Stir in the lemon zest
  13. Cream and salt and pepper to taste
  14. Add the browned meat back to the pan to warm
  15. But do not cook the sauce any longer
  16. Serve with the parsley sprinkled on top

Step 11

Total Time in Minute 35

Ingredients Count 13

cooking zurich ragout  zrcher geschnetzeltes

See More Relate Photo



Veal kidneys

Clarified butter


Sliced mushrooms

All-purpose flour

Dry white wine

Beef broth

Light cream

Lemon zest


Ground pepper

Fresh parsley

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