Zurich-style veal ragout appeared in a cookbook for the first time in 1947. Popularly known under its Swiss-German name of “Züri-Gschnätzlets”, it is now considered one of the classic dishes of the Zurich region. It is traditionally prepared with veal, white wine, cream and beef stock – and often also with mushrooms.
a little butter for frying
800 g veal, cut into strips
1 tablespoon flour
3/4 teaspoon salt
a pinch pepper
1 onion, chopped finely
200 g mushrooms, sliced finely
2.5 dl full cream
1 dl white wine
1 dl beef stock
1 tablespoon cornflour
a pinch salt and pepper (to taste)
3 tablespoons flat-leaf parsley, chopped finely
- Preheat oven to 60 degrees, warm serving dish and plates.
- Heat butter in a frying pan. Fry veal (in batches) for about 3 minutes, dust with flour, season, remove from pan and keep warm. Reduce heat, wipe cooking fat from pan, add a little more butter.
- Sweat onions, add mushrooms and fry for about 5 minutes.
- Add wine and simmer until almost completely reduced. Mix together the cream, stock and cornflour, add to the pan and bring to the boil. Reduce heat, simmer for about 3 minutes, season. Add the meat and about half the parsley, heat without boiling. Serve on the hot plates and scatter with the remaining parsley.