Quince and potato rösti with Zurich shredded meat

Name: Quince and potato rösti with Zurich shredded meat
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Shallots; 250 g Mushrooms; 600 g Pork escalope; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Flour; 100 ml White wine; 200 g Whipped cream; 200 ml Vegetable broth; 500 g Potatoes; 500 g Quinces; 1 Onion; 1 egg (size M); 7-10 Tbsp grated nutmeg; 7-10 Tbsp Chervil or parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Shallots
250 g Mushrooms
600 g Pork escalope
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Flour
100 ml White wine
200 g Whipped cream
200 ml Vegetable broth
500 g Potatoes
500 g Quinces
1 Onion
1 egg (size M)
7-10 Tbsp grated nutmeg
7-10 Tbsp Chervil or parsley

Directions

1
Peel the shallots and cut into strips. Clean, clean and halve the mushrooms. Wash the meat, dab dry and cut into strips. Heat 2 tablespoons of oil in a large pan. Brown the meat in it, take out and season with salt and pepper.
2
Add the mushrooms and shallots to the cooking fat and fry for 2-3 minutes, turning. Dust with 1 tbsp. flour and sauté briefly. Add white wine, cream and stock, bring to the boil. Simmer at low heat for about 10 minutes, put aside.
3
Peel, wash and roughly grate the potatoes. Wash quinces thoroughly, quarter them, cut out the core. Coarsely grate the quinces to the potatoes. Peel and grate onion. Mix in 1 tbsp. flour and egg.
4
Season with salt, pepper and nutmeg. Heat 3 tablespoons of oil in portions in a coated frying pan. Add the potato quince mixture spoon by spoon to the pan and flatten into small Rösti. Fry on medium heat for 2-3 minutes on each side.
5
Remove from the pan and keep warm. Process the remaining potato quince mixture in the same way. Add the meat to the mushroom sauce and heat it up again for about 3 minutes. Arrange the Rösti with shredded meat on plates and garnish with chervil or parsley.