Züricher Geschnetzeltes with hash browns

Name: Züricher Geschnetzeltes with hash browns
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 400 g pink mushrooms; 1 Onion; 500 g Veal escalope; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 250 ml dry white wine; 200 g Whipped cream; 300 g Turnip; 400 g Potatoes; 2 TABLESPOONS Potato starch; 7-10 Tbsp freshly grated nutmeg; 30 g Butter; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

400 g pink mushrooms
1 Onion
500 g Veal escalope
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
250 ml dry white wine
200 g Whipped cream
300 g Turnip
400 g Potatoes
2 TABLESPOONS Potato starch
7-10 Tbsp freshly grated nutmeg
30 g Butter
7-10 Tbsp Grease

Directions

1
Clean the mushrooms and halve or quarter them depending on size. Peel onion and cut into cubes. Wash the meat, dab dry and cut into strips. Heat the lard, fry the meat vigorously in portions and continue to fry for about 10 minutes, turning.
2
Season with salt and pepper. After 3 minutes add onion and mushrooms. Dust with flour 5 minutes before the end of the frying time, add wine and cream. Bring to the boil while stirring and remove the pot from the heat.
3
Peel and wash the turnip and potatoes. Grate turnip and potatoes on a coarse grater. Lightly press out the potato rasp. Mix turnip, potatoes and potato starch. Season with salt, pepper and nutmeg.
4
Put the shredded meat in a greased casserole dish. Spread the Rösti mixture on top and cover with butter flakes. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes.