John Myers
Zurich Veal Strips with Potato Rösti
The perfect zurich veal strips with potato rösti recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 1 Clove of garlic
- 800 g Veal
- 60 g Clarified butter
- 2 tbsp Flour
- 200 ml Semi-Dry white wine
- 200 ml Cream 10% fat
- Salt and pepper
- 800 g Jacket potatoes
- 60 g Butter
- Peel the onion and garlic and chop very finely. Rinse the veal and pat dry. Cut the meat first into thin slices, then into narrow strips.
- Heat the clarified butter in a large pan and fry the meat in portions, turning frequently on all sides, until it is brown all over. Remove the meat and set aside. Do the same for the rest of the meat.
- Sauté the onions with the garlic in the roasting fat until translucent, dust the flour over them, brown them briefly, deglaze with white wine and cream. Now add the meat again and season with salt and pepper. Keep the sliced meat warm on a low flame.
- For the rösti, roughly grate the potatoes. Season with salt and pepper. Melt the butter in a pan, spread the potatoes in it and press down a little. Fry over low heat, stirring several times, for about 10 minutes. Press the potato mixture into a compact flatbread .Add more butter as required. Weigh down with a plate and fry until a golden-yellow crust has formed on the underside. Turn the flatbread and fry until golden brown on the second side. Serve the rösti with the strips.
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