Turkey Ragout or in German “Putengeschnetzeltes” (very difficult word to say, I know) is a classic recipe among all ragouts. The word “ragout” comes from the French word “ragoûter”, and means “to revive the taste”.
The Italian version “ragù” (the word being borrowed from French) is a sauce such as “Ragù Napoletano” that is used typically in combination with pasta.
A very famous ragout is the “Zurich Geschnetzeltes” which is using sliced veal strips, white wine, and heavy cream.
Whatever ingredients you use for the ragout, everyone will enjoy it. You can vary it like no other dish. Use veal or pork, chicken or beef, add vegetable or tomato paste or use curry or heavy cream. Happy Cooking!
- Chicken filet instead of turkey.
- Creme fraiche instead of cream.
- Italian herbs instead of curry – Italian style
- French herbs from the Provence – French style
- Cumin, kurkuma or soy sauce – Asian style
- Banana or pine apple – Exotic style
- Go meatless and use broccoli, pepper, carrots, leek or zucchini only – Vegetarian style.
Ingredients Turkey Ragout
4 turkey filets
4 tbsp olive oil
1 splash white wine (dry)
2 tsp instant vegetable broth
20 fresh white mushrooms
200 g heavy cream
2 tsp thyme, ground (dry)
lemon juice of 1 lemon
salt, pepper, curry to taste
Cooking Instructions Turkey Ragout
– Wash meat and pat dry, then cut in small pieces. Spice with salt, pepper and curry.
– Mix very well – Tip: place meat into a plastic bag, spice it then close bag and shake it well.
– Peel onions, wash and prepare mushrooms, slice them, chop onions.
– Heat oil in a skillet, saute onions and meat briefly; add wine and about 10 tbsp of water; mix in instant broth.
– Add mushrooms, heavy cream, thyme and lemon juice. Spice if necessary to taste.
– Let simmer until mushrooms are soft.
Serve with rice or ribbon pasta.