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Zurich Ragout - Zürcher Geschnetzeltes

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Zuricher Geschnetzeltes

Zuricher Geschnetzeltes

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Zurich Ragout, in Swiss German dialect Züri-Gschnätzlets (pronounciation: Zsur-ē-Gshnetz-lets), is a simple ragout recipe in a white sauce made with mushrooms and white wine. It contains many of the typical Germanic flavorings, including parsley and lemon zest, a recent addition to German cuisine.

Delicate, but quick to make, Zürcher Geschnetzeltes may find its way into your heart through your stomach. It is traditionally served with Rösti (Swiss Hash Browns) and a white, Swiss wine (or try a Pinot grigio or Grüner Veltliner).

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Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 12 oz. of veal (traditional) or pork loin, sliced into strips
  • 4 oz. of veal kidney (traditional) or pork loin, sliced into strips
  • 2 T. clarified butter (traditional) or cooking oil, divided
  • 2 shallots, minced
  • 2 c. sliced mushrooms
  • 1 T. flour (all-purpose or brown rice)
  • 1 c. dry, white wine
  • 1 c. beef broth
  • 1/4 c. cream (light cream or whipping cream)
  • 1 tsp. lemon zest
  • Salt, to taste
  • Ground pepper, to taste
  • 2 T. chopped, fresh parsley


Note:Traditionally made from veal and veal kidney, you may also use pork loin or chicken with this sauce.

Melt 1 tablespoon clarified butter 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, if necessary, to pan, stir in shallots and cook for 2 minutes, then add the thinly sliced (or even shaved) mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with flour and stir. Cook for 1 minute.

Slowly add the wine and broth to the mixture, stirring while you do so. 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 and warm, but do not cook the sauce any longer. Serve with the parsley sprinkled on top.

User Reviews

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 1 out of 5
Way too much Lemon Zucher, Member crj4

I followed the recipe to a T and all I tasted was Lemon Veal. I have been to Switzerland many times and have always enjoyed this dish. This version, all I tasted was lemon; no mushrooms, shallots, cream, just lemon. Was very dissapointed.

22 out of 30 people found this helpful.

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