Veal And Mushroom Sauce And Rosti
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Peel and grate the potatoes, mix with half the onion and season with salt and pepper.
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.
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.
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.
Place the rösti in the centre of 3 plates and serve the veal and sauce around. Sprinkle with parsley and serve.
2 medium potatoes, boiled in the skin
1 brown onion, 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
½ cup cream
3 tbsp chopped parsley
Toegevoegd door: Natália Martins
geraadpleegde: 1763 X
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