Zurich Veal with Rosti

Zurich Veal With Rosti Recipe

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Sue Stone

By
@Bayhill

Recipe posted for Culinary Quest - Switzerland

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Pan Fry

Ingredients

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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

How to Make Zurich Veal with Rosti

Step-by-Step

  • 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.

Printable Recipe Card

About Zurich Veal with Rosti

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




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