Zurich Ragout (Zürcher Geschnetzeltes) with Turkey
Zurich Ragout (Zürcher Geschnetzeltes) with Turkey is a simple and hearty dish based on a Swiss classic. Fresh tarragon adds a bit of elegance. Quick and easy midweek meal.
Course
Main Course
Category
German, Swiss Cuisine
Prep Time15minutes
Cook Time25minutes
Total Time40minutes
Servings4
Calories323kcal
AutorElle
Ingredients
2tablespoonsolive oil,divided
1tablespoonbutter or ghee
400gmixed mushrooms(e.g. cremini, king oyster, shiitake)
400gturkey breast,cut into thin strips (1 cm wide x 3-4 cm long)
2shallots,finely chopped
1large garlic clove,minced
1tablespoonflour or starch
1/3cupdry white wine(80 ml)
1/2tablespoonfreshly squeezed lemon juice,or more to taste
200mlcream
150mlchicken stock or broth
2tablespoonsfresh 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.
Add the remaining 1 tablespoon oil and butter (or ghee) to the pan and heat over medium-high to high heat. Once hot, the mushrooms and spread into one layer. Cook, without stirring, until browned on one side, 3 to 5 minutes. Then cook, stirring occasionally, for 3 to 5 minutes or until mostly golden brown. About 8-10 minute in total.
Reduce heat to medium, add the shallots and garlic, season with salt and pepper and continue to saute another 3-5 minutes. Add flour, stir until evenly coated.
Add the white wine, cook until reduced (1-2 minutes) then stir in lemon juice and cooked turkey breast.
Add the cream, broth and tarragon. Cook for 2 minutes, stirring. Season with more salt pepper, to taste. Cover, reduce the heat to low and continue to keep warm until ready to serve.
Serve as desired with cooked rice, pasta, potatoes or rösti. Enjoy!
Notes
I like to use a mix of 100 g shiitake , 150 g King oyster (Seitling), 150 g cremini mushrooms.
In Germany, you can ask the butcher to cut the turkey breast into „Geschnetzeltes“ strips for you. Otherwise, cut the breast into 1 cm wide strips at your desired length. I usually cut mine into 3-4 cm long strips.
I let my turkey breast sit at room temperature for about 30 minutes before frying it and then fry it in all one batch. This prevents the cold meat from cooling down the pan and hot oil too much. Otherwise, it releases too many of its juices. You can also work in smaller batches to ensure the pan stays hot.