Zurich-style veal and mushroom ragout

Zurich-style veal and mushroom ragout

Based on 17 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
400 g 
veal fillet
2  
shallots
200 g 
mushrooms
5 g 
parsley
2 tbsp 
clarified butter
100 ml 
white wine
125 ml 
heavy cream
100 ml 
beef stock
1 tbsp 
starch
½  
lemon (juice)
salt
pepper
spaetzle for serving
Metric
Imperial
  • 400 g veal fillet
  • 2  shallots
  • 200 g mushrooms
  • 5 g parsley
  • 2 tbsp clarified butter
  • 100 ml white wine
  • 125 ml heavy cream
  • 100 ml beef stock
  • 1 tbsp starch
  • ½  lemon (juice)
  • salt
  • pepper
  • spaetzle for serving

Utensils

  • large frying pan
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Beaujolais Fleurie, 2009
A full-bodied wine, with a good level of acidity that works perfectly with this creamy ragout. Though rich with aromas of red berries, this wine has an elegant, silky refinement that complements the white meat.

Nutrition per serving

Cal
670
Protein
45g
Fat
47g
Carb
9g

Step 1/4

Finely dice shallots, halve and slice mushrooms, chop parsley, and cut veal into thin slices.
  • 2 shallots
  • 200 mushrooms
  • 5 parsley
  • 400 veal fillet
  • cutting board
  • knife

Finely dice shallots, halve and slice mushrooms, chop parsley, and cut veal into thin slices.

Step 2/4

In a large frying pan, melt clarified butter over high heat, then add veal to the pan. Sear until browned, remove from pan, and set aside.
  • 2 tbsp clarified butter
  • large frying pan
  • cooking spoon

In a large frying pan, melt clarified butter over high heat, then add veal to the pan. Sear until browned, remove from pan, and set aside.

Step 3/4

Add shallots and mushrooms to the pan, turn down heat to medium, and sauté for approx 5 min. Meanwhile, mix white wine, heavy cream, beef stock, and starch, and add to the pan. Stir until thickened slightly and heated through. Add meat back into pan and let simmer for approx. 2 min.
  • 100 ml white wine
  • 125 ml heavy cream
  • 100 ml beef stock
  • 1 tbsp starch

Add shallots and mushrooms to the pan, turn down heat to medium, and sauté for approx 5 min. Meanwhile, mix white wine, heavy cream, beef stock, and starch, and add to the pan. Stir until thickened slightly and heated through. Add meat back into pan and let simmer for approx. 2 min.

Step 4/4

Season with salt, pepper, and lemon juice to taste. Garnish with chopped parsley and serve with spaetzle. Enjoy!
  • ½ lemon (juice)
  • salt
  • pepper
  • spaetzle for serving

Season with salt, pepper, and lemon juice to taste. Garnish with chopped parsley and serve with spaetzle. Enjoy!