Betty Bossi Hash Brown & Rösti Maker Instrucciones Y Recetas página 13

Clarified butter for frying
800 g Sliced veal strips (à la minute)
1 tbsp. Flour
3/4 tsp. Salt
Pepper, to taste
1 Onion, finely chopped
200 g Mushrooms, finely sliced
100 ml White wine
250 ml Cream
100 ml Beef stock
1 tbsp. Cornflour
Salt, pepper as required
3 tbsp. Flat-leaf parsley, finely chopped
Sliced meat Zurich style
Preparation and cooking: approx. 35 min.
1. Preheat the oven to 60 °C , and preheat the dish
and plates.
2. Heat the clarified butter in a pan. Fry the meat in
portions for approx. 3 min. each, dust with a little
flour, remove, season and keep warm. Reduce
the heat, dab with cooking fat, add a little frying
butter if desired.
3. Sauté the onion, steaming the mushrooms
together with it for approx. 5 min.
4. Add the wine, allowing it to boil away almost
completely. Stir the cream, stock and cornflour
well, add and bring to boil. Reduce heat, simmer
for approx. 3 min., season. Add the meat and
half the parsley, but only allow to heat. Serve the
Zürcher Geschnetzeltes on the plates, sprinkling
with the remaining parsley.
Serve with: Rösti.
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