Geschnetzeltes Kalbsfleisch, Zürcher Art mit Rösti
Diced veal, Zurich style with Rösti

submitted by Claridge Hotel Zurich

Swiss Cuisine
Entrees
Veal / Veal

Ingredients :

Description :

This is a delicious recipe and associated with the city where this lovely hotel is located!

Instructions :

Advance Preparation:
-Cut veal meat in little slices
-Chop the onions
-Carefully wash the mushrooms dry and cut in slices
-Beat whole cream until stiff
-Wash the parsley, dry and chop

Then:

-Slightly dust the veal meat with flour

-saute it under hot oil, swinging

-spice up the meat

-add butter and steam onions properly

-add mushrooms and also steam them

-extinguish with white wine and boil down halfway

-add demi-glace and (at best) meat juice from the veal and boil down

-then add the sour cream and boil down to preferred consistency

-now add meat again and heat, do not boil down completely

-carefully add beat whole cream

-season, prepare and decorate with chopped parsley

-heat cooking butter in frying pan or nonstick coating pan

- spice potatoes with salt and pepper, then add to butter in pan

- equally saute and form to a cake (possibly cover with lid and remove it in the middle of the cooking process)

Sate hash brown on both sides and

- drop on pre-heated big plate or as well serve in portions on little plate and glaze with butter brush

Tip: Do not bronze the potatoes to much, since acrylamide may be created.

It is highly recommended, to put the meat in a colander after it has been sautéed. You may also prepare this dish with a ready-made mushroom cream sauce. The original recipe of Diced Veal Zurich Style contains veal kidneys; it was not mentioned in the recipe book intentionally.