Sliced ​​meat with rösti

Ingredients for 4 servings:

• 800 g jacket potatoes (waxy, from the day before)
• salt and pepper
• nutmeg
• 200 ml whipped cream
• 3 small shallots
• 150 g mushrooms, brown
• 150 g king oyster mushrooms
• 450 g veal escalope (1/2 cm thick)
• 1 tbsp flour
• 7 tbsp oil, neutral
• 150 ml veal stock (alternatively meat broth)
• 1 tbsp butter
• 2 sprigs of thyme
• 50 ml dry white wine
• 1 tsp lemon juice, freshly squeezed
• 1 tbsp Worcestershire sauce
• 1 bunch of chives

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

1. Peel and coarsely grate the potatoes. 2. Season the potatoes with salt, pepper, and nutmeg. 3. Shape the potato mixture into 8 1cm thick rösti (fried potatoes). 4. Whisk the cream until semi-stiff. 5. Finely dice the shallots. 6. Clean and quarter the mushrooms. 7. Cut the meat into 2cm wide strips. 8. Season the meat in a bowl with salt and pepper. Dust with flour and mix. 9. Heat 3 tablespoons of oil in a pan. Briefly fry the meat in two batches over high heat. 10. Remove the meat, place it in a sieve, and collect the meat juices. 11. Add the stock to the pan. Loosen any juices with a wooden spatula and add to the meat juices. 12. Heat 1 tablespoon of oil and 1 tablespoon of butter in the pan. Fry the shallots, mushrooms, and thyme over medium-high heat for 3 minutes, season with salt and pepper. 13. Deglaze the mushrooms with wine. Add the stock mixture and half of the cream. Cook over low heat for 5 minutes. 14. Heat 3 tablespoons of oil in a pan. Fry the rösti over medium heat for 4 minutes on each side until crispy. 15. Add the meat to the mushroom sauce and let it simmer for 5 minutes. 16. Fold in the remaining cream. Season with salt, pepper, and lemon juice. Sprinkle with chives. Serve with rösti. Tip: I deliberately cut the meat a little coarser so it stays more tender after cooking. If you like, you can use pork instead of veal. Tip: I whip the cream until semi-stiff, which makes the sauce especially creamy.