Veal Strips with Rösti

Ingredients

• 500 g veal
• Salt
• pepper (ground)
• 300 g Mushrooms
• 4 shallots
• 2 tbsp sprout oil
• 3 tbsp butter
• 125 ml dry white wine
• 125 ml meat broth
• 200 g heavy cream
• 2 tsp cornstarch
• 0.5 bunch Chives
• 800 g cooked potatoes (from the day before)
• salt pepper
• 4 tbsp clarified butter

Instructions

1. 1.

   Cut the veal into strips about 1 cm wide across the grain. Season with salt and pepper.

2. 2.

   Clean the mushrooms and slice thinly. Peel the shallots and dice finely. Heat the oil and 1 tbsp butter, then brown the veal strips over high heat while stirring constantly for 3–4 minutes. Remove with a slotted spoon and keep warm.

3. 3.

   Melt the remaining butter in the pan, sauté the shallot cubes until translucent, add the mushrooms and cook over high heat until golden brown, seasoning with salt and pepper before adding to the meat.

4. 4.

   Drain the fat and deglaze the pan with wine. Bring to a boil, then pour in broth and cream, simmering on high for several minutes. Optionally thicken with cornstarch or continue reducing until creamy, adjusting seasoning.

5. 5.

   For the rösti, peel and grate the potatoes coarsely. Season with salt and pepper. Heat clarified butter in a non‑stick pan, spoon batter into the pan, flatten, and cook each side for 7 minutes until golden yellow.

6. 6.

   Return the veal and mushrooms to the sauce, warm through, sprinkle with chive ribbons, and serve alongside the rösti.