ZURICH RAGOUT (ZüRCHER GESCHNETZELTES)

Zurich Ragout (Zürcher Geschnetzeltes) image

Provided by Vickie Parks

Categories Beef

Time 35m

Number Of Ingredients 13

12 oz veal, sliced into strips (or pork loin can be used)
4 oz veal kidneys (or pork loin, cut into strips)
2 Tbsp clarified butter or cooking oil, divided
2 medium shallots, minced
2 c sliced button mushrooms
1 Tbsp all-purpose flour
1 c dry white wine
1 c beef broth
1/4 c light cream (or whipping cream)
1/2-1 tsp lemon zest, fresh grated
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp fresh parsley, chopped

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.