ZURICH RAGOUT (ZüRCHER GESCHNETZELTES)
This is so delicious (and it's really Swiss, not German, but there wasn't a Swiss cuisine so I selected the closest possible match). This version is different than other recipes of the same title in that it uses wine and cream that produces a delectable creamy sauce. Traditionally, the recipe calls for veal and veal kidney, but...
Provided by Vickie Parks
Categories Beef
Time 35m
Number Of Ingredients 13
Steps:
- 1. 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.
- 2. 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.
- 3. While stirring, slowly add the wine and broth to the mixture. Bring to a boil and cook until sauce is reduced by half.
- 4. Stir in lemon zest, cream, salt and pepper to taste. Add the browned meat back to the pan to warm, but do not cook the sauce any longer.
- 5. Serve with fresh parsley sprinkled on top.
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