Zürcher Geschnetzeltes with Rösti (Gluten-Free)

Ingredients

• about 680 g Veal tenderloin, thinly sliced
• about 450 g Cremini mushrooms, sliced
• 2 medium Shallots, minced
• 1 cup Dry white wine (Riesling or similar)
• 1 cup Heavy cream
• 0.25 cup Fresh parsley, chopped
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 medium Potatoes, grated
• 2 tbsp Arrowroot starch
• 2 tbsp Butter

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

Instructions

1. 1Preheat your oven to about 205°C (200°C). Peel the 4 medium potatoes, then grate them using the large holes of a box grater. Place the grated potatoes in the center of a clean kitchen towel, gather the edges, and twist tightly to squeeze out as much liquid as possible. Transfer the dried grated potatoes to a bowl and season with 1 tsp salt and 0.5 tsp black pepper, then toss to combine.
2. 2Heat 2 tbsp butter in a 30.48 cm oven-safe skillet over medium heat (about 175°C/175°C). Add the seasoned grated potatoes to the skillet and press them down with a spatula to form one large, even patty. Cook for 10-12 minutes without disturbing, until the bottom is golden brown and crispy. Carefully flip the potato patty using a large spatula and cook for another 10-12 minutes on the second side until golden brown and crispy. Transfer the finished rösti to a plate and keep warm.
3. 3While the rösti cooks, prepare the veal. Ensure the about 680 g veal tenderloin is thinly sliced. Heat 2 tbsp olive oil in a separate 30.48 cm skillet over medium-high heat (190.6°C/190°C). Working in batches to avoid overcrowding the pan, sear the veal slices for 1-2 minutes per side until just browned. Remove the browned veal from the skillet and set aside on a clean plate.
4. 4Add the 2 medium shallots, minced, and about 450 g cremini mushrooms, sliced, to the same skillet used for the veal. Sauté over medium heat (176.7°C/175°C) for about 5 minutes, stirring occasionally, until the shallots are softened and the mushrooms have released their liquid and started to brown.
5. 5Pour 1 cup dry white wine into the skillet. Increase the heat to medium-high (190.6°C/190°C) 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.
6. 6In a small bowl, whisk together 2 tbsp arrowroot starch with 1 cup heavy cream until smooth. Pour this mixture into the simmering wine in the skillet. Stir continuously over medium heat (176.7°C/175°C) until the sauce thickens, about 2-3 minutes. Season the sauce with additional salt and pepper if needed.
7. 7Return the seared about 680 g veal to the skillet with the thickened sauce. Stir gently and cook for 2-3 minutes, just until the veal is heated through. Stir in the 0.25 cup fresh parsley, chopped.
8. 8To serve, place a portion of the crispy rösti on each plate. Spoon the Zürcher Geschnetzeltes with its creamy mushroom sauce over the rösti.

Substitutions

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