This ragout of veal in mushroom and cream sauce is delicious and easy to make.

Zurich-style veal ragout appeared in a cookbook for the first time in 1947. Popularly known under its Swiss-German name of “Züri-Gschnätzlets”, it is now considered one of the classic dishes of the Zurich region. It is traditionally prepared with veal, white wine, cream and beef stock – and often also with mushrooms.


step 1
Preheat oven to 60 degrees, warm serving dish and plates.

step 2
Heat butter in a frying pan. Fry veal (in batches) for about 3 minutes, dust with flour, season, remove from pan and keep warm. Reduce heat, wipe cooking fat from pan, add a little more butter.

step 3
Sweat onions, add mushrooms and fry for about 5 minutes.

step 4
Add wine and simmer until almost completely reduced. Mix together the cream, stock and cornflour, add to the pan and bring to the boil. Reduce heat, simmer for about 3 minutes, season. Add the meat and about half the parsley, heat without boiling. Serve on the hot plates and scatter with the remaining parsley.

Serve with: 



Key Value List
a little
butter for frying
800 g
veal, cut into strips
1 tablespoon
0.75 teaspoon
a pinch
onion, chopped finely
200 g
mushrooms, sliced finely
2.5 dl
full cream
1 dl
white wine
1 dl
beef stock
1 tablespoon
a pinch
salt and pepper (to taste)
3 tablespoons
flat-leaf parsley, chopped finely

27 g fat, 8 g carbohydrate, 47g protein

Preparation Time

35 min


465 kcal