Zurich Ragout Recipe for Original Züricher Geschnetzeltes

zurich ragout with tomato cubes and roesti on a plate

is a chef, food photographer, cookbook author and blogger.
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In this article I will show you my Zurich Ragout Recipe.

The recipe is an original, I got it from a good friend who worked as a chef in Zurich for a long time.

Of course I also serve you the matching side dish. In the article you can follow the Rösti preparation step by step. 

Let the professional chef inspire you to cook for yourself. Good luck and a good appetite!

1. Recipe Züri Geschnetzeltes

Züricher Geschnetzeltes

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 645
Total Time 40 Min.
Preparation Time 20 Min.
Cook Time 20 Min.

Simple instructions for preparing original Züri Geschnetzeltes.

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zurich ragout with tomato cubes and roesti on a plate


400 g veal top round (or veal tenderloin)
1/2 tsp. Salt (I take Himalaya Salt)
6 pinches Pepper
1 tsp. flour (you can also take cornflour)
2 tbs. plant oil
4 piece shallots
150 g Champignons
300 ml veal gravy (or Veal Stock, Veal sauce, Veal jus)
1/2 tsp. lemon juice
80-100 ml Cream
1/2 bunch Parsley


Prepare your own Veal Stock, Recipe with Professional Instructions, Kitchen Story with Step by Step Pictures
Prepare your own Veal Stock, Recipe with Professional Instructions, Kitchen Story with Step by Step Pictures

Prepare veal sauce

Prepare a veal jus yourself, the instructions for this can be found in the veal stock.

By boiling down (reducing) the veal stock, the flavorful veal sauce (veal jus) is created.

Alternatively, you can boil down a veal stock from a jar with wine.

Season the sauce with sugar, pepper and butter to taste.

add the potato mixture to the pan
Prepare potato rösti from fresh potatoes

Prepare side dish

As a side dish I recommend you a Rösti.

The simple instructions completely from raw potatoes shows you how to prepare potato pancakes.

You can prepare your pancakes thicker or thinner, according to your taste.

You can keep the Rösti warm in the oven after frying on both sides.

Veal Escalope
Veal Escalope

Prepare meat

Clean the veal meat from the butcher and cut the escalopes.

Wash the schnitzel, dab dry and cut into strips.

Onion cubes of yellow and red onion

Cutting vegetables

Peel and dice the shallots, clean or wash the mushrooms and cut into fine leaves.

zuericher sliced ingredients meat, mushrooms, onions in cubes
Ingredients for Züri-Gschnätzlets prepared

Fry meat

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.

Flouring the meat is important because the flour or starch creates the binding of the sauce.

Mushrooms in a pan when frying.
Fry the mushrooms in a pan.

Sauté vegetables

Add the diced shallots and mushroom slices to the pan and sauté briefly.

Optionally, you can sauté the mushrooms first and let them take some color.

The onions or shallots should only be glazed, not sweated brown.

Zuricher Geschnetzeltes with veal jus prepared tastes best!
Zurich-style sliced meat deglazing with Kalsjus in a pan.


Add sauce to onions or shallots and mushrooms in the pan and bring to a boil.

Add the roasted meat just before serving.

zurich ragout with tomato cubes and roesti on a plate


Reheat the Geschnetzelte, season to taste with salt, pepper and lemon juice and finish with whipped cream to make it fluffy.

Serve the Geschnetzelte with garnish on warmed plates and sprinkled with freshly chopped parsley.

I have additionally decorated the dish with diced tomatoes.


You’ll find some extra cooking tips here:

Meat pink or cooked through:
Sear the strips of meat quickly over high heat. Depending on your taste, you can serve the meat tender pink or let it cook longer in the sauce.

Boil down veal stock in advance and adjust in taste. A little salt, pepper, butter and a little sugar. The veal sauce should be round and good tasting before pouring into the pan.

White wine or red wine:
For a lighter sauce to go with the veal, use white wine; for a darker color and flavor, use red wine.

You can add the cream lightly whipped on top of the served Geschnetzelte or stir it in gently just before serving.

2. Nutritional Values

3. Tips for Original Züri Geschnetzeltes

In Zurich German the dish is spelled “Züri-Gschnätzlets”, outside Switzerland “Züricher Geschnetzeltes”, in French “émincé de veau zurichoise” or “émincé à la zurichoise”.

The Geschnetzelte is originally prepared from veal. Here you can find more information about the dish.

The dish will be especially good if you prepare it with veal jus in addition to veal and mushrooms.

Cooking instructions for shredded veal were already widespread in the Alpine region in the 19th century.

By the way, Züri Geschnetzeltes is first found in a cookbook in 1947.

The dish is described there prepared from veal, white wine, cream and meat sauce.

Today, different variants with mushrooms and veal kidneys are common, it is a typical dish of the Zurich regional cuisine.

In the recipe I show you a secret recipe from a chef friend.

Let yourself be surprised and just try the wonderful dish 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.

4. 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.

5. Which meat for 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!

Buy Geschnetzeltes Meat Tip from Chef Thomas Sixt
I like to add tomato cubes and parsley to this colourful dish. At the same time, tomato concassée brings a pleasant freshness to the plate.

6. Further Recipe with Veal

Comments, Cooking Questions and Answers

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