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Zürcher Geschnetzeltes - Zurcher Ragout

by Sabine Schoenknecht on April 17, 2023

Zurcher Ragout

Recipe is for 4 person


  • 500 g veal meat or pork
  • 200 ml broth
  • 200 ml whipped cream
  • 250 g champignons
  • 1 onion
  • 2 Tbsp. Oil
  • 2 Tbsp. Butter
  • 1 Tbsp. Szechuan Peppercorn Mustard
  • 150 ml white wine
  • salt & pepper
  • 1 Tbsp. Flour

Cut the onion in small cubes and the meat in smaller - long shaped pieces. Heat the oil in a pan and roast the meat in it. When the meat is done, take it out of the pan and keep it warm.

In the same pan (leave the rest of the oil in) melt the butter and roast the onions until they are translucent. Then add the champignons and roast them as well.

Pan with onions and champignons

Add the flour to the champignons and stir. Deglaze with wine and let it cook for a moment. Then add the cream, the Szechuan Peppercorn Mustard and the broth - stir. Season with salt and pepper to taste.

Transfer the meat back to the pan and stir in the sauce. Let it simmer for another minute. We had rice with it, but hash browns or spätzle is great too. 

A plate with rice and ragout


Your Mustard Lady 


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