Zürich-style veal ragout
- Good for lunch
Less suited for dinner.
Four portions of veal ragout with mushrooms, white wine and cream, without a side dish.
4 servingsFinal yield 1,080 g
Ingredients
- 700 gVeal, loin, separable lean only, raw
- 300 gMushrooms, white, raw
- 120 gShallots, raw
- 35 gButter, without salt
- 150 gAlcoholic beverage, wine, table, white
- 250 gCream, fluid, heavy whipping
- 15 gWheat flour, white, all-purpose, unenriched
- 4 gSalt, table
Method
- Cut veal across the grain into thin strips, slice mushrooms and finely chop shallot. Stir flour into the cream.
- Melt 20 g butter in a large pan at 190 °C and fry veal in batches for 4 minutes; remove the meat. Fry shallot and mushrooms in the remaining butter for 6 minutes.
- Add wine and reduce for 3 minutes, stir in the cream and flour with salt. Simmer 12 minutes, return veal for the final 2 minutes and serve.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,163.1 kcal
- Protein
- 174.3 g
- Fat
- 140.2 g
- Total carbohydrate (by difference)
- 52.4 g
- Total dietary fibre (USDA)
- 7.2 g
- Saturated fatty acids
- 83.3 g
- Sodium
- 2,351.9 mg
- Salt (sodium × 2.5)
- 5.9 g
Per serving
- Energy
- 540.8 kcal
- Protein
- 43.6 g
- Fat
- 35 g
- Total carbohydrate (by difference)
- 13.1 g
- Total dietary fibre (USDA)
- 1.8 g
- Saturated fatty acids
- 20.8 g
- Sodium
- 588 mg
- Salt (sodium × 2.5)
- 1.5 g
Per 100 g of finished food
- Energy
- 200.3 kcal
- Protein
- 16.1 g
- Fat
- 13 g
- Total carbohydrate (by difference)
- 4.9 g
- Total dietary fibre (USDA)
- 0.67 g
- Saturated fatty acids
- 7.7 g
- Sodium
- 217.8 mg
- Salt (sodium × 2.5)
- 0.54 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Alcohol remaining after cooking is estimated from USDA retention factors by cooking method and time; energy excludes the evaporated alcohol.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Milk, Sulphites
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal