John Myers
Ingredients for 4 servings:
- 600 g veal, shredded
- 300 g mushrooms, fresh
- 1 m.-sized onion(s)
- 1 tbsp butter
- 1 tbsp flour
- 4 tbsp oil
- ⅛ liter white wine, dry
- 200 g cream
- some salt and pepper, white
- Herbs, freshly chopped
- 750 g potatoes, mainly waxy
- some salt and pepper
- nutmeg
- some oil
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes
For the rösti, coarsely grate the peeled, raw potatoes, heat the fat in a pan, and place small piles of potatoes into the hot oil. Press down, season with salt, pepper, and nutmeg, and fry over high heat for about 5 minutes on each side until golden brown. Place the finished rösti on kitchen paper to remove any excess fat and keep warm in the oven. For the strips, peel and finely dice the onions. Clean the mushrooms thoroughly and slice them thinly. Knead the butter with the flour. Heat the oil, brown the veal in small batches, and set the meat aside with the meat juices. Sauté the diced onions until translucent. Add the sliced mushrooms and sauté. Add the white wine and cream, stirring constantly to dissolve the flour mixture. Simmer for a few minutes. Season with salt and pepper to taste. Mix the meat and juices into the mushroom sauce and heat through. Sprinkle with herbs and serve with rösti.
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