Have you ever been to an ‘Around the World’ party? Me neither, and yet here I am prepping a classic Swiss veal dish (supposedly famous the world over) to take to one. In case you’re wondering, the party theme is designed to allow you (and your guests) to travel the globe in one night. Basically, you get dressed up as someone or something from a travel destination and everyone brings a dish from the destination they are representing.
I figured this Zurich-style veal stew with potato rosti would also make for a delicious mid-week dinner. The trick, I learnt, is to ensure you don’t overcook the veal. The good news is that it’s quite tasty and only took me 35 minutes from prep to serving!
- 2 medium potatoes
- 1 brown onion, finely chopped
- 2 tbsp oil (I used Canola)
- 60g butter
- 450g veal tenderloin, well trimmed, finely sliced
- 250g Swiss brown mushrooms, sliced
- 50ml dry white wine
- 125ml cream
- 3 tbsp parsley, chopped
- Boil potatoes in their skin until partly cooked, then drain.
- Peel and grate potatoes. Place in a bowl with half the onion and season with salt and pepper. Toss until well combined.
- Heat half the oil and butter in a non-stick frying pan over medium-high heat. Divide potato mixture into thirds and place each portion in a mound in the pan, pressing down firmly with an egg flip to form discs about 1cm thick. Cook on both sides for 3-4 minutes or until golden and crisp. Drain on paper towel and keep warm.
- Heat remaining oil and butter in a large, non-stick frying pan over high heat and cook veal (in batches if necessary) until browned on both sides.
- Add remaining chopped onion to the pan and stir for 1 minute. Add mushrooms and cook for a few minutes. Add white wine, bring to the boil and evaporate the wine a little. Stir in cream, bring to the boil and simmer for 1 minute. Season well with salt and pepper. Add veal to the pan and reheat briefly.
- Sprinkle veal with parsley upon serving.