Zürcher Geschnetzeltes with Rösti

Grate the potatoes coarsely. You can peel them first or leave the skin on for extra texture. Season the grated potatoes with 0.5 tsp salt and 0.25 tsp black pepper. Heat 30g butter in a large non-stick pan over medium heat.

Add the seasoned grated potatoes to the hot pan, flatten them into an even cake. Cook for about 15-20 minutes on medium heat until the bottom is golden brown and crispy.

While the Rösti cooks, slice the mushrooms and finely chop the onion. Season the veal strips with 0.5 tsp salt and 0.25 tsp black pepper.

In a separate large pan, heat 20g butter over high heat. Sear the seasoned veal strips in batches for 2-3 minutes until lightly browned. Do not overcrowd the pan. Remove the veal from the pan and set aside.

In the same pan, reduce heat to medium. Add the remaining 20g butter. Sauté the chopped onion until translucent (about 3 minutes), then add the sliced mushrooms and cook until softened (about 5-7 minutes). Sprinkle in the all-purpose flour and stir for 1 minute. Deglaze the pan with dry white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes, then stir in the heavy cream. Bring to a gentle simmer and cook until the sauce thickens slightly (about 3-5 minutes).

Carefully flip the Rösti to cook the other side for another 10-15 minutes until golden brown and crispy. Add the seared veal back into the cream sauce and heat through for 1-2 minutes. Do not overcook. Chop the fresh parsley. Serve the Zürcher Geschnetzeltes immediately with the crispy Rösti, garnished with fresh parsley.