Zürich-Style Veal in Cream Sauce with Rösti

Instructions

1. For the rösti: Cook, cool and peel the potatoes. Grate roughly and season with salt and pepper.
2. Cook in a pan with clarified butter for 10 min. on each side on a medium heat until crisp and golden. Keep warm in the oven.
3. Cut the meat into strips, thinly slice the mushrooms, dice the onion.
4. Fry the meat in the pan with butter, then add the mushrooms and onion and fry.
5. Stir in the flour, add white wine and cook until reduced by half.
6. Stir in the stock and cream and cook for another 6 min.
7. Season with salt, pepper and lemon juice.
8. Serve with the rösti.