zurich veal with rosti

How To Make zurich veal with rosti

• 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.
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