Veal Strips with Roesti

• annokset: 2
• kokonaisaika: 35 minutes

Ainekset

Veal:

1.5 lbs veal, cut into strips about 1/3 inch wide

2 tbsp butter

1 onion, chopped

½ lb white mushrooms

1 tbsp flour

¾ cup light white wine

¾ cup whipping cream

½ cup vegetable broth

1 tbsp German corn starch

lemon zest

2 tsp chopped parsley

1 pinch salt to taste

1 pinch pepper to taste

Roesti:

1 lbs potatoes, peeled

1 tbsp flour, white all purpose

0.5 tbsp garlic powder

0.25 tbsp onion powder

1 egg whites

salt and pepper

olive oil, for frying

Ohjeet

Veal:

Fry meat strips in butter at high heat for about 3 minutes, until golden brown. Dust with a little flour. Remove meat from pan just before meat juices appear.

Reduce heat and roast onions or shallots in remaining butter.

Add mushrooms, cook for 2 minutes, dust with flour and mix well.

Add wine and let cook until liquid is reduced by half.

Combine broth, whipping cream, and corn starch, add to pan, and cook for another 3 minutes.

Add meat, parsley, salt, and pepper. Stir, and cook for 2 min.

Roesti:

Grate potatoes: Peel the potatoes. Using the coarse side of a cheese grater, grate the potatoes. Place the grated potatoes into a bowl of cold water and stir around with your hands until the water turns cloudy. Drain the potatoes and lay onto a clean tea towel.

Squeeze potatoes: Pat the potatoes dry with absorbent paper. Wrap into a clean tea towel. Squeeze all of the moisture out of them. You can also use just your hands for this step. Try to release as much moisture from the potatoes as possible and then place into a large mixing bowl.

Season: Combine the flour, egg whites, garlic and onion powder and a generous amount of salt and pepper with the potatoes into the mixing bowl and mix well with your hands. The potato rosti mixture should be sticking quite nicely together however, you can add a little bit more flour if needed.

Bring oil to heat: In a medium sized pan on a medium heat, add the olive oil so it is roughly 2cm deep in the pan. Bring the olive oil to heat.

Shape: If making individual smaller potato rosti, take a handful of potato rosti mixture and flatten well into the palm of your hands. Try to make sure the level of thickness is even throughout. Place 2 - 3 potato rosti into the pan and cook for 2 - 3 minutes on each side or until they are golden and crispy. Place the cooked potato rosti on a pre-lined plate with absorbent paper and repeat this with the remainder of the mixture. If making one large potato rosti, place the potato in pan, but do not pack down. Use rubber spatula to tidy the edges, then lightly pat down to even surface. Cook for 10 minutes or until the bottom is golden and crispy (you can check with a rubber spatula). Place a large board or plate over the pan and then flip the rosti onto the plate. Slide it back into the pan and cook for an additional 10 minutes. Slide onto a clean plate.

Serve: Serve on its own or with some garlic confit, fresh chives and a grating of pecorino romano.