Zurich Ragout (Zürcher Geschnetzeltes)
photo by Annacia
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 12 ounces veal (or pork loin, sliced into strips)
- 4 ounces veal kidneys (or pork loin, sliced into strips)
- 2 tablespoons clarified butter, divided (or cooking oil)
- 2 shallots, minced
- 2 cups sliced mushrooms
- 1 tablespoon all-purpose flour
- 1 cup dry white wine
- 1 cup beef broth
- 1⁄4 cup light cream (or whipping cream)
- 1⁄2 - 1 teaspoon lemon zest
- salt, to taste
- ground pepper, to taste
- 2 tablespoons fresh parsley, chopped
directions
- Melt 1 tablespoon clarified butter (or oil) 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 to pan, if necessary, and stir in shallots and cook for 2 minutes. Add mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with flour and stir. Cook for 1 minute.
- While stirring, slowly add the wine and broth to the mixture. 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 to warm, but do not cook the sauce any longer.
- Serve with the parsley sprinkled on top.
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RECIPE SUBMITTED BY
NorthwestGal
United States
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