Veal Goulash with Zucchini and Rösti

Ingredients

• 500 g veal (cutlets)
• 1 EL flour
• 2 EL clarified butter
• Salt
• black pepper (freshly ground)
• 2 TL finely chopped rosemary needles
• 2 TL lemon juice
• 700 g small zucchini
• 150 g whipping cream
• 800 g potatoes
• 2 EL finely chopped parsley
• Salt
• black pepper (freshly ground)
• clarified butter (for frying)

Instructions

1. 1.

   Cut the veal into thin strips, season with salt and pepper, and dust with flour.

2. 2.

   Wash the zucchini, trim ends, and cut into sticks.

3. 3.

   Brown the veal strips quickly in hot clarified butter in a pan, seasoning with rosemary and lemon juice. Add the zucchini to the meat and cook together for 2–3 minutes. Pour in the cream, cover, and simmer over medium heat for about 8 minutes. Serve with rösti.

4. 4.

   Wash, peel, and grate the potatoes coarsely, then squeeze out excess moisture and mix with parsley, salt, and pepper.

5. 5.

   In a pan with hot clarified butter, fry each 4‑handful‑size rösti until golden brown; keep warm (oven 70°C) until all are cooked.