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Rindergeschnetzeltes mit Knöpfle | Bake to the roots

Zurich-style Beef & Mushroom Ragout

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  • Author: Bake to the roots
  • Prep Time: 00:40
  • Cook Time: 00:15
  • Total Time: 01:00
  • Yield: 2 1x
  • Category: Dinner
  • Cuisine: Switzerland


A delicious classic dish from Switzerland: Beef & Mushroom Ragout from Zurich with homemade pasta.



For the knöpfle:
5.3 oz. (150g) spätzle flour or all-purpose flour
3 large eggs
pinch of salt

For the ragout:
8.8 oz. (250g) brown mushrooms
1 red onion
10.5 oz. (300g) rump steak
1 tbsp. all-purpose flour
1 tsp. porcini powder
3.4 fl. oz. (100ml) hot water
3.4 fl. oz. (100ml) dry white wine
5.3 oz. (150g) crème fraîche
12 tsp. regular mustard
salt, pepper
some flat-leaf parsley, chopped
clarified butter for frying


1. For the Knöpfle add the flour with eggs and a good pinch of salt to a large bowl and mix until you get a nice and smooth dough. Let rest for about 10 Minutes. The dough for Knöpfle should be soft compared to Spätzle which should be bit firmer – the more you mix the firmer it gets, so you can use the dough for both kinds of noodles ;)
2. Bring a large bowl with salted water to a boil. Place a Spätzle/Knöpfle grater* on the pot and use a dough scraper to brush dough over the holes in the grater and let the dough drop into the water. To get Knöpfle, use a bit less dough and work quickly so the noodles stay small and round – if you are using more dough and work a bit slower the noodles get a bit longer. You can also use a slicer* which is specially made for that. Works basically the same way. As soon as the noodles come up to the surface again remove them with a slotted spoon and rinse with cold water. Repeat until all of the dough has been used. Place the drained noodles in a bowl and cover so they won’t dry out.
3. For the ragout clean the mushrooms and quarter. Peel the onion and dice finely. Dry the meat and cut into thin slices. Mix the porcini powder with the hot water and set aside.
4. Add some clarified butter to a large pan and heat up. Add the meat and fry until nicely browned. Take out of the pan and set aside in a bowl until needed again. Add some more clarified butter to the pan and then add the mushrooms – let brown for 3-4 minutes. Add the diced onion and let brown as well for some time. Season with salt and pepper. As soon as the onion dices are soft and got a little color, sprinkle the flour on top and mix. Add the porcini water and white wine and stir. Add the crème fraîche and mix in. Reduce the heat and let simmer for about 4-5 minutes. In case the sauce gets too thick add some additional water and mix in. When the sauce is done add the meat again. Season with the mustard and some more salt and pepper if needed.
5. Add some clarified butter to a second pan and heat up. Add the noodles so they can heat up again. When warm serve together with the beef & mushroom ragout. Decorate with some chopped flat-leaf parsley.


Enjoy cooking!