Zürcher Geschnetzeltes veal ragout, known in Swiss German as “Züri-Gschnätzlets” is a classic dish in Switzerland, particularly in and around the Zurich region.

The Recipe was published in a cookbook for the first time in 1947.

The traditional ingredients are white wine, cream and beef stock and mushrooms.

Delicate but quick to make, this dish will may find its way into your heart through your stomach. The dish is normally served with Rösti (Swiss Hash Browns).