Zurich Ragout (Zürcher Geschnetzeltes) with Turkey
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Loading... - mohammed eva
- 02 Feb 2023
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Zurich Ragout—or Zürcher Geschnetzeltes in German–is is a typical Swiss dish. In my version, this simple ragout or stew recipe is made with thinly sliced turkey breast, rather than veal fillet. It’s served in a creamy mushroom sauce made with white wine, cream, fresh tarragon and a hint of lemon. It‘s a hearty and delicious meal that is quick and easy to prepare, making it the perfect weeknight choice for the whole family.
How to adapt this Zurich Ragout recipe
I choose to use turkey breast for this recipe, however you could also make this with chicken breast or veal. As for the fresh herbs, I love the taste of tarragon as it adds a little elegance to an otherwise simple dish. It can of course be replaced with a little thyme, or simply garnish the dish with fresh Italian parsley before serving.
How to serve Zürcher Geschnetzeltes
Zurich Ragout is traditionally served with Rösti but you could also serve this classic Swiss dish with rice, potatoes or pasta (such as linguine or tagliatelle). And for a little extra goodness, a mixed green salad or a side of steamed vegetables is always a good idea.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
2 tablespoons olive oil, divided
1 tablespoon butter or ghee
400 g mixed mushrooms (e.g. cremini, king oyster, shiitake)
400 g turkey breast, cut into thin strips (1 cm wide x 3-4 cm long)
2 shallots, finely chopped
1 large garlic clove, minced
1 tablespoon flour or starch
1/3 cup dry white wine (80 ml)
1/2 tablespoon freshly squeezed lemon juice, or more to taste
200 ml cream
150 ml chicken stock or broth
2 tablespoons fresh tarragon, chopped
sea salt and generous amount of freshly ground pepper, to taste
To serve:
Cooked rice, pasta, potatoes or rösti
Method
In a very large skillet, heat 1 tablespoon oil over medium-high heat. Add the turkey breast strips and season with a little salt. Quickly fry for about 3 minutes (in batches, if needed — see tips below), until no longer pink, then remove from pan and keep warm. Read More…
