Zurich Ragout Recipe

Brown the Pork

In a large pot or Dutch oven, heat olive oil over medium heat. Add the cubed pork shoulder and brown on all sides, about 5-7 minutes.

Sauté Onions and Garlic

Add the chopped onions and minced garlic to the pot. Sauté until the onions are translucent, about 5 minutes.

Deglaze with Beer

Pour in the beer and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes.

Simmer the Ragout

Add the sliced mushrooms, chicken broth, thyme, salt, and black pepper. Bring to a boil, then reduce the heat to low and cover. Let it simmer for 1.5 to 2 hours until the pork is tender.

Make the Spaetzle Batter

In a mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and milk. Mix until smooth.

Cook the Spaetzle

Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander, press the batter through into the boiling water. Cook for 2-3 minutes or until they float to the surface.

Drain Spaetzle

Remove with a slotted spoon and set aside.

Combine Spaetzle and Ragout

In a large serving dish, combine the cooked spaetzle and the braised pork ragout. Toss gently to combine.

Serve and Garnish

Serve hot, garnished with fresh baby spinach on top.