Zurich-style veal and mushroom ragout

Zurich-style veal and mushroom ragout

Based on 45 ratings
Sandra Schumann

Sandra Schumann

Contributor

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
400 g
veal fillet
2
shallots
200 g
mushrooms
5 g
parsley
2 tbsp
clarified butter
100 ml
white wine
125 ml
heavy cream
100 ml
beef stock
1 tbsp
starch
½
lemon (juice)
salt
pepper
spaetzle for serving
MetricImperial

Utensils

cutting board, knife, large frying pan, cooking spoon

Nutrition per serving

Cal670
Protein45 g
Fat47 g
Carb9 g
  • Step 1/4

    Finely dice shallots, halve and slice mushrooms, chop parsley, and cut veal into thin slices.
    • 2 shallots
    • 200 g mushrooms
    • 5 g parsley
    • 400 g veal fillet
    • cutting board
    • knife

    Finely dice shallots, halve and slice mushrooms, chop parsley, and cut veal into thin slices.

  • Step 2/4

    In a large frying pan, melt clarified butter over high heat, then add veal to the pan. Sear until browned, remove from pan, and set aside.
    • 2 tbsp clarified butter
    • large frying pan
    • cooking spoon

    In a large frying pan, melt clarified butter over high heat, then add veal to the pan. Sear until browned, remove from pan, and set aside.

  • Step 3/4

    Add shallots and mushrooms to the pan, turn down heat to medium, and sauté for approx 5 min. Meanwhile, mix white wine, heavy cream, beef stock, and starch, and add to the pan. Stir until thickened slightly and heated through. Add meat back into pan and let simmer for approx. 2 min.
    • 100 ml white wine
    • 125 ml heavy cream
    • 100 ml beef stock
    • 1 tbsp starch

    Add shallots and mushrooms to the pan, turn down heat to medium, and sauté for approx 5 min. Meanwhile, mix white wine, heavy cream, beef stock, and starch, and add to the pan. Stir until thickened slightly and heated through. Add meat back into pan and let simmer for approx. 2 min.

  • Step 4/4

    Season with salt, pepper, and lemon juice to taste. Garnish with chopped parsley and serve with spaetzle. Enjoy!
    • ½ lemon (juice)
    • salt
    • pepper
    • spaetzle for serving

    Season with salt, pepper, and lemon juice to taste. Garnish with chopped parsley and serve with spaetzle. Enjoy!

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