Zurich Veal With Rosti Recipe

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Zurich Veal with Rosti

Sue Stone

By
@Bayhill

Recipe posted for Culinary Quest - Switzerland


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Rating:

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Serves:

4

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Pan Fry

Ingredients

1 Tbsp
all purpose flour
1 Tbsp
butter
1/4 c
vegetable oil
1-1/2 lb
boneless veal, thinly sliced
1
onion, finely chopped
3/4 lb
mushrooms, thinly sliced
1/2 c
dry white wine
1 c
half and half
1 tsp
salt
1/8 tsp
white pepper

ROSTI:

3 medium
potatoes
2 Tbsp
lard

Directions Step-By-Step

1
In a small bowl, use a pastry blender or fork to combine the flour and butter; set aside.
2
Heat oil in a large skillet. Brown veal, a few pieces at a time, in hot oil. Using a slotted spoon, remove browned veal from skillet; place in a sieve over a medium bowl to drain; set drippings aside.
3
Add onion to the oil in skillet; saute until transparent. Add mushroom; saute until tender. Add wine and half and half; stir in flour mixture. Simmer 3 to 4 minutes, stirring constantly, until slightly thickened. Season with salt and pepper. Stir in the drippings from the veal and the browned veal. Heat through.
4
To make rosti:
Boil or bake potatoes until about half cooked. Slice hot potoates.
5
Melt lard in large skillet. Add potato slices. Cook until potatoes soften and form a golden crust. Serve veal mixture with rosti.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: German