Zurich Ragout Zürcher Geschnetzeltes Recipes

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ZURICH RAGOUT (ZURCHER GESCHNETZELTES)



Zurich Ragout (Zurcher Geschnetzeltes) image

A simple stew recipe from Switzerland, Zurich Ragout (Zurcher Geschnetzeltes) is an easy dinner made in a white sauce with mushrooms and white wine.

Provided by Jennifer McGavin

Categories     Dinner     Entree     Lunch

Time 35m

Yield 4

Number Of Ingredients 13

12 ounces veal loin, or pork loin, sliced into strips
4 ounces veal kidney, or pork loin, sliced into strips
2 tablespoons clarified butter , or cooking oil, divided
2 shallots, minced
2 cups thinly sliced or shaved mushrooms
1 tablespoon all-purpose flour, or brown rice flour
1 cup dry white wine
1 cup beef broth
1 teaspoon lemon zest
1/4 cup light cream, or heavy whipping cream
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

Steps:

  • Melt 1 tablespoon clarified butter over high heat and quickly brown meat strips until they're no longer pink. Remove from pan and keep warm.
  • Add 1 more tablespoon of clarified butter, if necessary, to the pan and stir in 2 minced shallots. Cook for 2 minutes, then add the 2 cups thinly sliced (or even shaved) mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with 1 tablespoon flour and stir. Cook for 1 minute.
  • While stirring, slowly add the 1 cup dry white wine and 1 cup beef broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
  • Stir in the 1 teaspoon lemon zest, 1/4 cup cream, and salt and pepper to taste. Add the browned meat back to the pan and warm, but do not cook the sauce any longer.
  • Serve with the 2 tablespoons chopped parsley sprinkled on top.

Nutrition Facts : Calories 433 kcal, Carbohydrate 14 g, Cholesterol 325 mg, Fiber 3 g, Protein 37 g, SaturatedFat 10 g, Sodium 490 mg, Sugar 5 g, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 0 g

ZURCHER GESCHNETZELTES (ZURICH-STYLE VEAL STRIPS IN CREAM SAUCE)



Zurcher Geschnetzeltes (Zurich-Style Veal Strips in Cream Sauce) image

This is a mouthwatering Swiss specialty dish originating in the town of Zurich, Switzerland. Typically served with Rosti (Swiss hashbrowns), but equally good with mashed potatoes, spaetzle, or dumplings. There are many versions of Geschnetzeltes that can be found throughout the region in restaurants and in home kitchens, alike. I particularly like this version with lemon and parsley.

Provided by BecR2400

Categories     Veal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs veal cutlets, sliced into 1/2 in strips
3 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
7 ounces cremini mushrooms, thickly sliced
1/2 teaspoon fresh lemon zest, finely chopped
1 tablespoon lemon juice
1/2 cup dry white wine
1 cup heavy cream
paprika (optional)
sea salt & freshly ground black pepper
3 tablespoons chopped fresh parsley (to serve)

Steps:

  • Sprinkle the flour over the veal strips, and coat well.
  • In a large frying pan over medium-high heat, melt half of the butter and half of the oil and as soon as the butter foams, immediately add the meat and quickly brown on all sides. Set aside meat to a dish and cover with foil to keep warm.
  • Add remaining butter and oil to pan and sauté the onion and garlic for a couple of minutes. Now stir in the mushrooms and lemon zest and cook until mushrooms begin to soften, about 5 minutes.
  • Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape up any browned bits. Stir in the veal (and juices!) and cook over low heat for another 10 minutes.
  • Stir in the cream and season to taste with paprika, salt and pepper. Let bubble for a few minutes until hot, then stir in the lemon juice and serve sprinkled with fresh snipped parsley.

Nutrition Facts : Calories 478.8, Fat 33.4, SaturatedFat 16.4, Cholesterol 188.5, Sodium 178.3, Carbohydrate 9.1, Fiber 0.9, Sugar 2, Protein 31.8

ZURICH RAGOUT (ZüRCHER GESCHNETZELTES)



Zurich Ragout (Zürcher Geschnetzeltes) image

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.

Provided by Northwestgal

Categories     Veal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces veal (or pork loin, sliced into strips)
4 ounces veal kidneys (or pork loin, sliced into strips)
2 tablespoons clarified butter, divided (or cooking oil)
2 shallots, minced
2 cups sliced mushrooms
1 tablespoon all-purpose flour
1 cup dry white wine
1 cup beef broth
1/4 cup light cream (or whipping cream)
1/2-1 teaspoon lemon zest
salt, to taste
ground pepper, to taste
2 tablespoons fresh parsley, chopped

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.

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From studyinginswitzerland.com


ZURICH RAGOUT RECIPE - ZüRCHER GESCHNETZELTES
ዙሪክ ራጋዉድ ወይም ዙርከር ጌስቼንቴሌስቴዝ በጀርመንኛ በስዊስ የጀርመን ቀበሌ / Züri-Gschnätzlets (Zsur-ē-Gshnetz-lets) በመባል ይታወቃል. በነጭ ቀዝቃዛ ወይም በሳር የተጠበሰ የቀይድ ቅዝቃዜ ከድኪንግ እና ነጭ ወይን ጠጅ የተሰራ ነው.
From am.hiloved.com


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