This classic Swiss veal dish, is famous all around the world. With the easy and delicious pan sauce, it makes for a great mid-week dinner. Ensure that you just sear the veal and don't overcook it.
- 2 medium potatoes, boiled in the skin until par cooked, drained
- 1 brown onion, finely chopped
- salt and freshly ground black pepper
- 2 tbsp vegetable oil
- 60 g butter
- 450 g veal tenderloin, well-trimmed, finely sliced
- 250 g Swiss brown mushrooms, sliced
- 50 ml dry white wine
- 125ml (½ cup) cream
- 3 tbsp chopped parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel and grate the potatoes. Place in a bowl with half the onion and season with salt and pepper. Toss until well combined.
Heat half the oil and butter in a large non-stick frypan over a medium-high heat. Divide the potato mixture into thirds and place each portion in a mound in the pan, pressing down firmly with a fish slice to form discs about 1 cm thick. Cook on both sides for 3-4 minutes or until golden and crisp. Drain on paper towel and keep warm.
Heat the remaining oil and butter in a large non-stick frying pan over high heat and cook the veal, in batches if necessary just until browned on both sides.
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 simmer for 1 minute. Season well with salt and pepper. Add the veal to the pan and reheat briefly.
Place the rösti in the centre of 3 plates and serve the veal and sauce around. Sprinkle with parsley and serve.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.
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