Geschnetzeltes nach züricher Art

Ingredients

• 2 shallots
• 300 g brown mushrooms
• 3 tbsp neutral plant oil
• 600 g veal cutlets
• Salt
• Pepper
• 3 tbsp cognac
• 150 ml heavy cream (at least 30% fat)
• 800 g cooked boiled potatoes (from the day before)
• 0.5 tsp Salt
• 3 tbsp clarified butter

Instructions

1. 1.

   Peel and finely chop the shallots. Clean the mushrooms with a kitchen towel, peel if necessary, and quarter them. Heat 2 tbsp oil in a pan, sear the veal on high heat for about 3-5 minutes. Season with salt and pepper, remove from pan and set aside. Add remaining oil to the pan, sauté shallots briefly, then add mushrooms, season, and simmer over medium heat for about 2 minutes. Pour in cognac and cream, bring to a quick boil, then cook for another 3 minutes. Return veal to the mushroom sauce and warm through.

2. 2.

   Peel and grate the potatoes, mix with salt. Heat clarified butter in a large shallow pan. Press the potato mixture into the pan. Once sizzling, reduce heat and gently fry the rösti for about 15 minutes to form a crisp crust. Slide onto a plate, flip back into the pan, and cook another 10-15 minutes.

3. 3.

   Slice the veal into pieces, arrange on plates with the rösti, and serve.