Zurich Sliced ​​meat with Hash Browns

1. 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:

1. 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.
2. Remove from the pan, degrease on kitchen paper and keep warm.

The preparation for the shredded meat:

1. Cut the veal into approx. 1 cm thick slices and place in a bowl
2. Clean the mushrooms and cut them into slices
3. Finely dice the shallots or small onions
4. Now season the veal with paprika, salt and pepper and lightly dust with a teaspoon of flour
5. 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
6. 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
7. Deglaze with the white wine and add the cream. Now reduce the sauce a little until it is nice and creamy
8. 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!
9. Sprinkle the Zürcher Geschnetzelte with chopped parsley and serve with the hash browns on a plate ♥ Enjoy your meal ♥