Zurich Stew
4 servings
60 minutes
Zurich-style ragout is a refined dish of European cuisine that originated in Switzerland. It embodies the tenderness of veal, the aroma of mushrooms, and the creaminess of the sauce. Legend has it that the recipe was created in Zurich to highlight the richness of local ingredients. The key feature of the ragout is slow simmering, which reveals the depth of flavor in meat infused with cream and lemon zest. Paprika adds spicy notes while parsley refreshes the composition. The dish pairs wonderfully with mashed potatoes or rice, creating a harmony of textures. Zurich-style ragout is perfect for a cozy family dinner or festive table, impressing with its elegance and rich taste.
1
Prepare the necessary ingredients by washing and drying them.
2
Cut the meat into strips against the grain, grease with oil, sprinkle with paprika, and let marinate for about 10 minutes.
- Veal: 900 g
- Vegetable oil: 5 tablespoon
- Paprika: 1 teaspoon
3
Cut the mushrooms into 4 or 8 pieces.
- Champignons: 300 g
4
In a heavily heated pan, fry the veal with mushrooms for 4-5 minutes.
- Veal: 900 g
- Champignons: 300 g
5
Whip the cream at this time.
- Cream 35%: 300 ml
6
Season the meat with mushrooms with salt and pepper. Keep on high heat for a couple more minutes. Add cream, parsley, and lemon zest. Mix everything and simmer covered for 10-15 minutes until the meat is tender.
- Veal: 900 g
- Champignons: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Cream 35%: 300 ml
- Parsley: to taste
- Lemon zest: 0.5 teaspoon