Zurich Sliced ​​meat with Hash Browns

• Zürcher-outside of Switzerland also Züricher Geschnetzeltes is one of my favorite dishes from Switzerland. Rösti is traditionally served with it. Zürcher Geschnetzeltes is really a pleasure. Tender veal and mushrooms with a creamy sauce made from cream and a slight hint of white wine ... Whether you use raw or boiled potatoes for the rösti, opinions differ even in Switzerland. I prefer the boiled potatoes. The hash browns are wonderfully crispy on the outside and nice and soft on the inside.

Preparation for the hash browns:

• Peel the potatoes boiled the day before and grate coarsely on a grater. Season with salt, pepper and grated nutmeg. Now form 6 small hash browns and fry them until golden brown on both sides.
• Remove from the pan, degrease on kitchen paper and keep warm.

The preparation for the shredded meat:

• Cut the veal into approx. 1 cm thick slices and place in a bowl
• Clean the mushrooms and cut them into slices
• Finely dice the shallots or small onions
• Now season the veal with paprika, salt and pepper and lightly dust with a teaspoon of flour
• Heat the oil in a larger pan 3 tablespoons and fry the meat in portions over high heat briefly (about 2 to 3 minutes) until golden brown. Place in a sieve and set aside, collecting the meat juice
• Now heat the remaining oil and 2 teaspoons of butter in the roasting set, add the shallots and mushrooms and fry for about 2-3 minutes
• Deglaze with the white wine and add the cream. Now reduce the sauce a little until it is nice and creamy
• Put the meat with the meat juice in the pan and let it simmer for about 5 minutes over a low heat! Don't let it boil anymore!
• Sprinkle the Zürcher Geschnetzelte with chopped parsley and serve with the hash browns on a plate ♥ Enjoy your meal ♥