Zurich shredded meat

Name: Zurich shredded meat
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Shallots; 300 g Mushrooms; 750 g Veal escalope; 150 g Lamb's lettuce; 150 g pickled beetroot in slices; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 8 TABLESPOONS Oil; 2 TABLESPOONS Flour; 200 ml White wine; 300 g Whipped cream; 1 TEASPOON Instant vegetable stock; 600 g mainly waxy potatoes (e.g. Quarta); 1 egg (size M); 7-10 Tbsp grated nutmeg; 1/2 bunch Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Shallots
300 g Mushrooms
750 g Veal escalope
150 g Lamb's lettuce
150 g pickled beetroot in slices
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
8 TABLESPOONS Oil
2 TABLESPOONS Flour
200 ml White wine
300 g Whipped cream
1 TEASPOON Instant vegetable stock
600 g mainly waxy potatoes (e.g. Quarta)
1 egg (size M)
7-10 Tbsp grated nutmeg
1/2 bunch Parsley

Directions

1
Peel and halve the shallots. Clean and clean the mushrooms and cut into slices. Wash the meat, dab dry and cut into strips. Wash and clean lamb's lettuce, drain well.
2
Drain the beetroot, cut the slices in half. Put vinegar, salt, pepper and sugar in a bowl. Stir in 3 tablespoons of oil in a thin stream. Season to taste again. Heat 2 tablespoons of oil in a large pan.
3
Brown the meat in it, take it out and season with salt and pepper. Add mushrooms and shallots to the cooking fat and fry for 2-3 minutes, turning. Sprinkle with 1 tablespoon of flour and sauté briefly. Add white wine and cream, bring to the boil, stir in broth.
4
Simmer at low heat for about 10 minutes, set aside. In the meantime wash, peel and coarsely grate the potatoes. Mix in egg and 1 tablespoon of flour. Season with salt, pepper and nutmeg. Heat 3 tablespoons of oil in portions in a coated pan.
5
Pour the potato mixture into the pan, spoon by spoon, and flatten into small Rösti. Fry on medium heat for 1-2 minutes on each side. Remove from the pan and keep warm. Process the rest of the potato mixture in the same way.
6
Add meat to the mushroom sauce and simmer for another 2-3 minutes. Drizzle the salad with the vinaigrette. Season the shredded meat with salt and pepper. Wash the parsley, dab dry, put something aside for garnishing.
7
Finely chop the rest. Arrange the shredded meat with hash browns on plates. Sprinkle with parsley and garnish. Serve with salad.