Zürcher Geschnetzeltes (Swiss Veal Stew)

Ingredients

• about 680 g Veal tenderloin
• 2 tbsp All-purpose flour
• 2 tbsp Olive oil
• 2 tbsp Butter
• 1 medium Onion
• about 225 g Cremini mushrooms
• 1/2 cup Dry white wine
• 1/2 cup Beef broth
• 1 cup Heavy cream
• 1 tsp Lemon juice
• 2 tbsp Fresh parsley
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 4 medium Potatoes
• 2 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 680 g veal tenderloin into thin strips. Place the 2 tbsp all-purpose flour in a shallow dish and lightly dredge the veal strips in the flour, shaking off any excess.
2. 2Heat the 2 tbsp olive oil and 2 tbsp butter in a large 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the floured veal strips in batches, being careful not to overcrowd the pan. Brown the veal for 1-2 minutes per side until golden brown, then remove the veal from the skillet and set aside on a plate.
3. 3In the same 30.48 cm skillet, add the chopped 1 medium onion. Sauté the onion over medium heat (176.7°C / 175°C) for 3-4 minutes until softened and translucent. Add the sliced about 225 g cremini mushrooms and cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their liquid.
4. 4Pour the 1/2 cup dry white wine into the skillet. Increase the heat to high and scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by about half, which should take 2-3 minutes.
5. 5Add the 1/2 cup beef broth to the skillet and bring the mixture to a simmer. Stir in the 1 cup heavy cream and 1 tsp lemon juice. Reduce the heat to medium-low (148.9°C / 150°C) and let the sauce gently simmer for 5 minutes to thicken slightly.
6. 6Return the browned veal strips to the skillet with the sauce. Stir gently to coat the veal and allow it to heat through for 2-3 minutes. Season the sauce with 1/2 tsp salt and 1/4 tsp black pepper. Stir in the 2 tbsp fresh parsley just before serving.
7. 7While the sauce is simmering, prepare the Rösti. Place the 4 medium potatoes in a pot of cold water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork but still firm. Drain the potatoes well and let them cool slightly until they are easy to handle. Grate the cooled potatoes coarsely into a bowl.
8. 8Heat the 2 tbsp vegetable oil in a separate 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the grated potatoes to the skillet and press them down with a spatula to form a flat pancake shape. Cook for 5-7 minutes until the bottom is golden brown and crispy. Carefully flip the potato pancake and cook the other side for another 5-7 minutes until golden brown and crispy.
9. 9Serve the Zürcher Geschnetzeltes immediately spooned over the crispy Rösti.

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