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.
If you like this recipe, you might also like:
- German Potato Dumplings (Knödel) with Mushroom Gravy
- Chicken Marsala With Mushrooms
- Autumn Chicken and Mushroom Stew
- Mushroom Stroganoff
Zurich Ragout (Zürcher Geschnetzeltes) with Turkey
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
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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.
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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.
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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.
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Add the white wine, cook until reduced (1-2 minutes) then stir in lemon juice and cooked turkey breast.
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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.
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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.
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