ZURICH VEAL WITH ROSTI

Zurich Veal with Rosti image

Provided by Sue Stone

Categories Beef

Time 2h

Number Of Ingredients 13

1 Tbsp all purpose flour
1 Tbsp butter
1/4 c vegetable oil
1-1/2 lb boneless veal, thinly sliced
1 onion, finely chopped
3/4 lb mushrooms, thinly sliced
1/2 c dry white wine
1 c half and half
1 tsp salt
1/8 tsp white pepper
ROSTI:
3 medium potatoes
2 Tbsp lard

Steps:

1. In a small bowl, use a pastry blender or fork to combine the flour and butter; set aside.
2. Heat oil in a large skillet. Brown veal, a few pieces at a time, in hot oil. Using a slotted spoon, remove browned veal from skillet; place in a sieve over a medium bowl to drain; set drippings aside.
3. Add onion to the oil in skillet; saute until transparent. Add mushroom; saute until tender. Add wine and half and half; stir in flour mixture. Simmer 3 to 4 minutes, stirring constantly, until slightly thickened. Season with salt and pepper. Stir in the drippings from the veal and the browned veal. Heat through.
4. To make rosti: Boil or bake potatoes until about half cooked. Slice hot potoates.
5. Melt lard in large skillet. Add potato slices. Cook until potatoes soften and form a golden crust. Serve veal mixture with rosti.