Zürcher Veal with Golden Rösti

Name: Zürcher Veal with Golden Rösti
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 5 servings
Cuisine: Swiss
Ingredients: 2 pound russet potato (scrubbed, peeled); 0.25 cup olive oil; 1.5 pound veal cutlet (thinly sliced into 1/2-inch strips); 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 2 tablespoon butter; 1 yellow onion (finely chopped); 8 ounce cremini mushroom (sliced); 2 tablespoon all-purpose flour; 0.5 cup dry white wine; 1.5 cup beef broth; 0.75 cup heavy cream; 2 tablespoon fresh parsley (chopped)

Tender strips of veal simmered in a creamy white wine and mushroom sauce, traditionally served with crispy, pan-fried potato Rösti for a classic Swiss comfort meal.

Prep: 25 min
Cook: 45 min
Total: 1 hr 10 min
Servings: 5
Cuisine: Swiss
Difficulty: Easy

Dietary

High-Protein
Low-Sugar

Ingredients

2 pound russet potato (scrubbed, peeled)
0.25 cup olive oil
1.5 pound veal cutlet (thinly sliced into 1/2-inch strips)
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
2 tablespoon butter
1 yellow onion (finely chopped)
8 ounce cremini mushroom (sliced)
2 tablespoon all-purpose flour
0.5 cup dry white wine
1.5 cup beef broth
0.75 cup heavy cream
2 tablespoon fresh parsley (chopped)

Instructions

For the Rösti: Grate the peeled russet potatoes using the large holes of a box grater. Squeeze out as much excess liquid as possible using a clean kitchen towel. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the grated potatoes, spreading them into an even layer like a large pancake. Cook for 15-20 minutes without disturbing, until the bottom is golden brown and crispy. Carefully flip with a large spatula or plate and cook for another 15-20 minutes until the other side is also golden brown and cooked through.
While the Rösti cooks, prepare the veal. Season the sliced veal cutlets with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Melt butter in a separate large skillet or Dutch oven over medium-high heat. Add the veal strips and sauté in batches for 2-3 minutes per batch, until lightly browned. Remove the veal from the skillet and set aside.
Add the chopped yellow onion to the same skillet and cook for 3-4 minutes until softened. Add the sliced cremini mushrooms and cook for another 5-7 minutes until they release their liquid and start to brown.
Sprinkle the all-purpose flour over the onions and mushrooms, stirring constantly for 1 minute to cook out the raw flour taste.
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes, then stir in the beef broth and bring to a gentle simmer. Cook for 5 minutes until the sauce slightly thickens.
Reduce heat to low, then stir in the heavy cream. Return the cooked veal to the skillet and simmer gently for 5-7 minutes, allowing the veal to heat through and the flavors to meld. Do not boil.
Remove Rösti from heat and cut into wedges. Serve the Zürcher Geschnetzeltes immediately, garnished with fresh parsley, alongside the golden Rösti.

Notes

To ensure crispy Rösti, don't overcrowd the pan and allow it to cook undisturbed for long enough to form a crust. Gently simmering the veal ensures it remains tender.

Nutrition (per serving)

Calories: 680
Protein: 58.5 g
Carbohydrates: 48.7 g
Fat: 30.5 g
Fiber: 5.4 g
Sodium: 750 mg
Saturated Fat: 12.3 g
Sugar: 3.1 g
Cholesterol: 185 mg