Zurich Ragout Recipe for Original Züricher Geschnetzeltes
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
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!
Table of Contents
1. Recipe Züri Geschnetzeltes
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing original Züri Geschnetzeltes.
|400||g||veal top round (or veal tenderloin)|
|1/2||tsp.||Salt (I take Himalaya Salt)|
|1||tsp.||flour (you can also take cornflour)|
|300||ml||veal gravy (or Veal Stock, Veal sauce, Veal jus)|
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.
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.
Clean the veal meat from the butcher and cut the escalopes.
Wash the schnitzel, dab dry and cut into strips.
Peel and dice the shallots, clean or wash the mushrooms and cut into fine leaves.
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.
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.
Add sauce to onions or shallots and mushrooms in the pan and bring to a boil.
Add the roasted meat just before serving.
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.
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.
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
6. Further Recipe with Veal
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!