Zurich Veal with Rosti

Zurich Veal With Rosti Recipe

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Sue Stone


Recipe posted for Culinary Quest - Switzerland


☆☆☆☆☆ 0 votes

30 Min
1 Hr 30 Min
Pan Fry


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  • 1 Tbsp
    all purpose flour
  • 1 Tbsp
  • 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
  • 1/8 tsp
    white pepper
  • ROSTI:

  • 3 medium
  • 2 Tbsp

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.

Printable Recipe Card

About Zurich Veal with Rosti

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

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