- 800 g Veal
- 400 g Mushrooms brown
- 2 Pcs. Fresh onions
- 3 tbsp Clarified butter
- 1 tbsp Flour
- 200 ml White wine
- 150 ml Beef broth
- 350 ml Cream
- Freshly squeezed lemon juice
- Chopped parsley
- 1 kg Potatoes
- 2 piece Free range eggs
- Clarified butter
- The first thing I did was peel the potatoes and grate them roughly. In the meantime, they can draw water, which is then skimmed off.
- Cut the veal into strips about 1 cm thick, as long as your little finger.
- Clean the mushrooms and cut them into slices.
- Peel and finely dice the onions.
- Heat clarified butter in a sufficiently large pan and fry the veal strips in portions and set aside.
- Heat the clarified butter in the same pan, fry the mushrooms in it, sauté onion cubes and dust with flour.
- Now deglaze with the white wine and add the stock. Bring to the boil and then let it thicken for a few minutes. Season with lemon juice, pepper and salt, fold in the meat again and heat. Keep warm in the oven.
- Skim the liquid from the potatoes, fold in the eggs, season with salt.
- Heat the clarified butter in the pan, gradually add the potato batter and fry 4 röstis of the same size until golden brown.
- Now serve the hash browns with the sliced meat on preheated plates and enjoy, sprinkled with chopped parsley.
Serving: 100gCalories: 157kcalCarbohydrates: 6.2gProtein: 6.4gFat: 11.4g