ZÜRI GSCHNÄTZLETS WITH RÖSTI скачать в хорошем качестве

ZÜRI GSCHNÄTZLETS WITH RÖSTI

Emincé de veau à la zurichoise with rösti for 4 people Ingredients 450g / 1lb Veal tenderloin, sliced into 1-by-2 inches strips 220g / ½ lb Veal kidney, cleaned and sliced 1 pce Onion, minced 1 clove Garlic, minced 220g / ½ lb White button mushrooms, sliced 15g / 1 tbsp Butter Canola oil 2dl / 6.5 fl oz White wine 2dl / 6.5 fl oz Heavy cream 1dl / 3 fl oz Vegetable stock 1cs / 1 tbsp Cornstarch Salt, pepper 1pce Lemon zest 1cs / 2 tbsp Parsley, chopped 1kg / 2.2 lb Potato, boiled in the skin but cooked through, from the day before Salt, pepper Canola oil Butter Heat canola oil in a large frying pan. Quickly sauté the veal and kidney by batches. Remove the meat to a bowl and set aside. In the same pan, add the butter, onion, garlic and mushrooms until they have softened. Deglaze with the wine and reduce a little. In a bowl, mix the vegetable stock, cream. Pour over the mushrooms and let it simmer for few minutes, until the sauce thickens. Add cornstarch mixed with a little bit of water. Season and if needed add more cornstarch. Return the meat to the sauce pan, add the lemon zest and stir it through the sauce until warm. Sprinkle with parsley before serving. Peel the potatoes the day before, grate coarsely using a rösti grater, season with salt and pepper. In a round non-stick baking pan covered with parchment paper, add the potatoes, press and shape, bake in the oven at 450F for 25 min in the lower position until a golden crust form. Flip the rösti, add a little bit of butter and bake for 25 more minutes. I chose that option because I do not have a kitchen hood and I would have too much smoke in my kitchen.