Zurich Ragout Recipe

Zurich ragoutor zrcher geschnetzeltes in germanis known as zri-gschntzlets (zsur--gshnetz-lets) in the swiss-german dialect. This simple ragout or stew recipe in a white sauce is made with mushrooms and white wine. It contains many of the typical germanic flavorings, including parsley and lemon zest, a recent addition to german cuisine. Delicate but quick to make, this dish may find its way into your heart through your stomach. Veal loin is traditionally used but pork loin may be substituted. It is traditionally served with rsti (swiss hash browns) and a white swiss wine (or try a pinot grigio or grner veltliner).