Swiss geschnetzeltes with rösti

Light meat, great cream and mushrooms are the basis of the famous specialty from Zurich.

Ingredients:

600 g of veal leg meat 200 g mushrooms (chanterelles) 1 tbsp butter 1 tbsp smooth flour 1 tbsp dried thyme 1 tbsp cornflour 1/2 pcs onions 1 cup white wine sauvignon 1 cup of whipped cream lemon juice ground pepper salt For rösti: 500 g of potatoes 2 tbspbutter 2 tbsp oil parsley thyme ground pepper salt

Procedure:

1. Cut the meat into longer strips, fry them sharply in some of the melted butter until golden brown (about 6 minutes), remove them, salt and pepper them, and drain off the excess fat
2. Add the butter to the pan, fry the peeled, finely chopped onion, add the cleaned, sliced mushrooms, fry, dust with flour, sprinkle with thyme, pour in the white wine and simmer over a high heat for about 10 minutes 3. Put the meat back, season (if the wine is not too strong) with a little lemon juice, pour in the starch dissolved in the cream and cook for about 10 minutes more, season with salt and pepper as needed
4. Grate the cooked, cooled potatoes, add salt and pepper, herbs, mix well and form pancakes, which are fried in a pan in melted butter and oil until golden brown on both sides
5.