Veal with mushroom sauce and rösti

Name: Veal with mushroom sauce and rösti - Zamfira M.
Ingredients: For rösti: 800; 1000g large potatoes; salt; pepper; 1 onion; 4; 5 slices of bacon; nutmeg; freshly grated; 4 tablespoons of oil. For veal with mushroom sauce:; 700g veal (neck or fillet); 300; 400g fresh mushrooms (champignon; but preferably forest mushrooms; porcini); 2 tablespoons of oil; salt; pepper; 2 tablespoons of butter; 2 onions; finely chopped; 200ml dry white wine; 300ml beef broth; 200; 300ml sour cream; 1 tablespoon of fresh parsley; finely chopped.

Diverse - Veal with mushroom sauce and rösti by Zamfira M. - Recipia

To prepare a delicious rösti with veal in mushroom sauce, it is essential to follow each step carefully so that the final result is exceptional. We start with the preparation of the rösti, a basic dish that will perfectly complement the meat. First, well-washed potatoes are boiled in a pot with water and salt for 20 minutes. It is important that they do not become too soft, but remain slightly firm so that they hold their shape. After boiling, they are drained and peeled, then left to cool for at least two hours. This step is crucial because cooled potatoes will be easier to grate, resulting in a crispy rösti. Meanwhile, we take care of the other ingredients. The onion is finely chopped, and the bacon is cut into small cubes. Mushrooms, preferably champignon or other seasonal mushrooms, are sliced thinly. In a pan, we fry the bacon until it becomes golden and crispy, then add the chopped onion, continuing to fry until it becomes translucent. Once both ingredients are cooked, we remove them from the pan and let them drain in a colander. The cooled potatoes are grated on a large grater and mixed with the bacon and onion mixture. We season the mixture with salt, pepper, and a pinch of nutmeg, which adds a subtle but pleasant aroma. In a non-stick pan, we heat a tablespoon of oil and add half of the potato mixture, pressing it down with a spatula to form a thicker "pancake." The rösti is left to brown over moderate heat for about 15 minutes until it develops a golden crust. After the first side is browned, we flip it using a lid, adding another tablespoon of oil if necessary, and brown the other side as well. The procedure is repeated for the second rösti, which will be kept warm in the oven set to the lowest temperature (85 degrees Celsius) until serving. Now we turn our attention to the veal with mushroom sauce. The meat is cut into strips about ½ cm wide and 4-5 cm long. It is fried in oil, stirring constantly, until well cooked. Once the meat is ready, it is seasoned with salt and pepper, then removed from the pan, keeping the sauce. In the same pan, we melt the butter until it becomes frothy, then add the chopped onion, letting it sauté until it becomes transparent. Next come the mushrooms, which are sautéed together with the onion, stirring to combine the flavors. After a few minutes, we add the wine, letting it boil until the amount reduces by half. We continue with the broth, which is boiled again until reduced by half. Finally, we incorporate the sour cream, and the heat is reduced to minimum, stirring constantly to avoid boiling. If the sour cream curdles, it’s okay; it can be strained and whisked, then reintroduced to the pan. The strips of meat are added to the mushroom sauce, stirring gently to heat them without further cooking. We adjust with salt and pepper, and the sauce is ready to be served. For serving, each rösti is cut into eight slices, like a cake, and arranged on plates alongside the veal with mushroom sauce. It is sprinkled with finely chopped green parsley for an extra touch of freshness and color. This dish is not only delicious but also visually appealing, making it perfect for a special meal. Enjoy every bite of this culinary feast!