Zurich Ragout—or Zürcher Geschnetzeltes in German–is known as Züri-Gschnätzlets (Zsur-ē-Gshnetz-lets) in the Swiss-German dialect. This simple ragout or stew recipe in a white sauce is made with mushrooms and white wine. It contains many of the typical Germanic flavorings, including parsley and lemon zest, a recent addition to German cuisine.  Delicate but quick to make, this dish may find its way into your heart through your stomach. Veal loin and kidney are traditionally used but pork loin may be substituted. It is traditionally served with Rösti (Swiss hash browns) and a white Swiss wine (or try a pinot grigio or Grüner Veltliner).

Servings: 4

INGREDIENTS

12 ounces veal loin, or pork loin, sliced into strips
4 ounces veal kidney, or pork loin, sliced into strips
2 tablespoons clarified butter, or cooking oil, divided
2 shallots, minced
2 cups thinly sliced or shaved mushrooms
1 tablespoon all-purpose flour, or brown rice flour
1 cup dry white wine
1 cup beef broth
1 teaspoon lemon zest
1/4 cup light cream, or heavy whipping cream
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

STEPS

1) Melt 1 tablespoon clarified butter over high heat and quickly brown meat strips until they're no longer pink. Remove from pan and keep warm.

2) Add 1 more tablespoon of clarified butter, if necessary, to the pan and stir in 2 minced shallots. Cook for 2 minutes, then add the 2 cups thinly sliced (or even shaved) mushrooms to pan and cook until soft and brown. Sprinkle mushrooms with 1 tablespoon flour and stir. Cook for 1 minute.

3) While stirring, slowly add the 1 cup dry white wine and 1 cup beef broth to the mixture. Bring to a boil and cook until sauce is reduced by half.

4) Stir in the 1 teaspoon lemon zest, 1/4 cup cream, and salt and pepper to taste. Add the browned meat back to the pan and warm, but do not cook the sauce any longer.

5) Serve with the 2 tablespoons chopped parsley sprinkled on top.