Zurich Veal with Rosti

Zurich Veal With Rosti Recipe

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Sue Stone


Recipe posted for Culinary Quest - Switzerland


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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
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


3 medium
2 Tbsp

How to Make Zurich Veal with Rosti


  • 1In a small bowl, use a pastry blender or fork to combine the flour and butter; set aside.
  • 2Heat 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.
  • 3Add 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.
  • 4To make rosti:
    Boil or bake potatoes until about half cooked. Slice hot potoates.
  • 5Melt 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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About Zurich Veal with Rosti

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

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