Zürcher Geschnetzeltes (Sliced Veal in Cream Sauce) with Rösti

Ingredients

• 1.5 lb Veal tenderloin, thinly sliced
• 2 tbsp All-purpose flour
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Vegetable oil
• 1 medium Onion, finely chopped
• 8 oz Mushrooms, sliced
• 0.5 cup Dry white wine (optional)
• 1 cup Beef broth
• 0.75 cup Heavy cream
• 2 tbsp Fresh parsley, chopped
• 4 medium Potatoes, grated
• 4 tbsp Butter

Instructions

1. 1In a medium bowl, combine the 1.5 lb thinly sliced veal tenderloin with the 2 tbsp all-purpose flour, 1 tsp salt, and 0.5 tsp black pepper. Toss gently to coat the veal evenly.
2. 2Heat the 2 tbsp vegetable oil in a large 12-inch skillet over medium-high heat (400°F / 200°C). Add the coated veal in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 2-3 minutes per side until browned. Remove the veal from the skillet and set aside on a plate.
3. 3In the same skillet, add the 1 medium finely chopped onion. Cook over medium heat (300°F / 150°C) for 3-4 minutes until softened. Add the 8 oz sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their liquid and begin to brown.
4. 4If using, pour the 0.5 cup dry white wine into the skillet. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce for 1 minute.
5. 5Pour in the 1 cup beef broth and bring to a simmer. Stir in the 0.75 cup heavy cream. Return the browned veal to the skillet. Simmer gently for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly and the veal is cooked through. The internal temperature of the veal should reach 145°F (63°C). Stir in the 2 tbsp fresh chopped parsley.
6. 6While the veal sauce simmers, prepare the rösti. Squeeze as much excess moisture as possible from the 4 medium grated potatoes using your hands or a clean kitchen towel. Season the potatoes with salt and pepper (from the veal seasoning).
7. 7Melt the 4 tbsp butter in a separate large 10-12 inch skillet over medium heat (350°F / 175°C). Add the seasoned grated potatoes and press them down with a spatula to form a large, even pancake. Cook for 8-10 minutes until the bottom is golden brown and crispy. Carefully flip the potato pancake using a spatula and cook for another 8-10 minutes until the second side is also golden brown and crispy.
8. 8Serve the Zürcher Geschnetzeltes spooned over the crispy rösti.

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