Ingredients
- 340 grams potatoes (2 medium, boiled in the skin)
- 1 brown onion, chopped
- Salt and freshly ground black pepper
- 2 tablespoons oil (vegetable oil)
- 60 grams butter
- 450 grams veal tenderloin (well-trimmed, finely sliced)
- 250 grams mushrooms (Swiss brown mushrooms, sliced)
- 50 ml dry white wine
- 1/2 cup cream
- 3 tablespoons chopped parsley
How to Make
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Step 1: Peel and grate the potatoes, mix with half the onion and season with salt and pepper.
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Step 2: In a medium non-stick pan heat half the oil and butter. Place 3 mounds of grated potato in the pan, pressing them down to form rösti (in the shape of a burger) about 1cm thick. Cook the first side for several minutes then very gently turn them over and cook the other side until golden and cooked. Put aside and keep warm.
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Step 3: Heat the remaining oil and butter in a large non-stick pan and brown the veal over high heat for a short time. Transfer the veal to a plate.
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Step 4: Add the remaining chopped onion to the pan and stir for 1 minute. Add the mushrooms and cook for a few minutes. Add the white wine, bring to the boil and evaporate the wine a little. Stir in the cream, bring to the boil and boil for 1 minute. Season well with salt and pepper. Add the veal to the pan and reheat briefly.
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Step 5: Place the rösti in the centre of 3 plates and serve the veal and sauce around. Sprinkle with parsley and serve.
We hope you enjoy this recipe!
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