Zurich Ragout Recipe Top 3*** | Thomas Sixt Foodblog (2024)

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Author:
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
  • 2. Nutritional Values
  • 3. Tips for Original Züri Geschnetzeltes
  • 4. Side Dish Zurich Ragout
  • 5. Which meat for Zurich ragout?
  • 6. Further Recipe with Veal

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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Ingredients

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

Instruction

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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.

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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.

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Prepare meat

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

Wash the schnitzel, dab dry and cut into strips.

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Cutting vegetables

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

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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.

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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.

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Finish

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

Add the roasted meat just before serving.

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Serve

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.

Tips:

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.

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.

Cream:
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.

The step-by-step instructions for Rösti can be found here.

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.

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (12)

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

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (13)

Veal Chop

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (14)

Cotoletta Milanese

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (15)

Creamy Meat Stew Recipe for a Fast Pan Dish

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (16)

How to Prepare Roast Veal with Mustard Sauce simply

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (17)

Roast Veal – Recipe from a professional Chef

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (18)

Cream Schnitzel Recipe for the simple Kitchen

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (19)

Jaegerschnitzel Recipe Original from German Chef

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (20)

Schnitzel Parisian Style Recipe

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (21)

Viennese Schnitzel Recipe with Parsley Potatoes and Cowberries

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (22)

Wiener Schnitzel Recipe With Many Tips For Original Breaded Veal Schnitzel

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (23)

Vitello Tonnato Recipe as Cold and Warm Variant

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (24)

Knuckle of Veal Recipe

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (25)

Vegetarian Goulash – Veal Cream Goulash goes Veggie 🙂

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (26)

Roast Veal – Stuffed Veal Breast Recipe

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (27)

Italian Veal Escalope Recipe

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (28)

Zurich Ragout Recipe for Original Züricher Geschnetzeltes

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (29)

Tafelspitz Recipe – Prepare Boiled Beef Deliciously

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (30)

Recipe Ossobuco – an Italian Classic in my Way

Zurich RagoutRecipeTop 3*** | Thomas Sixt Foodblog (31)

Veal Stew Recipe

Comments, Cooking Questions and Answers

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Zurich Ragout Recipe Top 3*** | Thomas Sixt Foodblog (2024)
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