Veal Strips with Summer Button Mushrooms and Potato Rösti

Ingredients

• 500 g veal fillet
• Salt
• black pepper (freshly ground)
• 400 g summer button mushrooms
• 4 shallots
• 2 tbsp germ oil
• 3 tbsp butter
• 125 ml dry white wine
• 125 ml meat broth
• 200 g heavy cream
• 2 tsp cornstarch
• 0.5 bunch Chives
• 1 kg cooked potatoes (from the day before)
• Salt
• black pepper (freshly ground)
• 4 tbsp clarified butter

Instructions

1. 1.

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

2. 2.

   Clean the mushrooms and slice them thinly. Peel the shallots and dice them small. Heat the oil and 1 tbsp of butter, then brown the meat strips over high heat while stirring constantly for 3 to 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 them back to the meat.

4. 4.

   Drain the fat from the pan and deglaze with wine. Bring to a boil, then pour in broth and cream, letting it reduce slightly over high heat for several minutes. Optionally thicken with cornstarch or continue reducing until the sauce is creamy and seasoned to taste.

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 portions of the potato mixture into it, flatten them, and cook each side until golden yellow.

6. 6.

   Add the meat and mushrooms back into the sauce and warm through. Sprinkle with chive rings and serve alongside the rösti.