Grauburgunder St. Stephan trocken

Ingredients

• 500 gVeal strips
• 800 gWaxy potatoes (cooked the day before)
• 250 gButton mushrooms
• 2 piecesShallots
• 200 mlHeavy cream
• 150 mlVeal stock
• 100 mlDry white wine
• 3 tbspClarified butter
• 20 gButter
• 1 tbspFlour
• 1 tspLemon juice
• 1 bunchFresh parsley
• 1 pinchSalt
• 1 pinchPepper

Preparation

1. 1Peel the potatoes cooked the previous day and grate them coarsely into a bowl, then season lightly with salt.
2. 2Heat clarified butter in a non-stick pan, add the potato mixture, press it into a flat cake, and fry over medium heat for about 15 minutes until golden brown.
3. 3Turn the Rösti using a plate and fry the other side for about 10 minutes until crispy.
4. 4Meanwhile, sear the veal in small batches in a very hot pan, then remove from the pan and keep warm.
5. 5In the same pan drippings, sauté the finely diced shallots and sliced mushrooms in a little butter.
6. 6Dust the vegetables with flour, sauté briefly, and then deglaze with white wine and veal stock.
7. 7Add the cream and let the sauce simmer over medium heat until it thickens to a creamy consistency.
8. 8Return the meat and any accumulated juices to the sauce, let it warm through briefly, and season to taste with salt, pepper, and a dash of lemon juice.
9. 9Sprinkle the Geschnetzeltes with freshly chopped parsley and serve alongside the hot, crispy Rösti.