August the 1st is Switzerland National Day, so I made another dish from my wonderful Culinaria recipe book.
Zurcher Geschnetzeltes is related to the Russian fillet goulash “Stroganoff”, but made with veal.
Rosti have a special place in my heart because my Dad used to make them for us when we had a special steak dinner on a Saturday night when I was a kid. I didn’t know they were ‘rosti’ as he called them shoestring potatoes. But then when I went to Switzerland for the first time I figured out they were pretty much what I’d grown up eating.
There’s many different types of rosti, depending on which region of Switzerland you’re in. Plain, served with bacon bits (Berner Rosti), Appenzeller Rosti (with pasta, bacon and Appenzeller cheese). The dish was originally a farmer’s breakfast, to which everybody around the table helped themselves.
1.5 cups mushrooms
1 glass white wine
Salt and pepper
1. Peel and chop the onions, clean and slice the mushrooms. Slice the veal into thin strips and turn them lightly in flour
2. Heat the butter in a pan and sear the meat quickly, then remove and keep it warm. Fry the onion until it’s transparent, then add the mushrooms.
3. Pour in the wine and cream, and quickly heat before adding the veal, salt and pepper. Sprinkle the dish with parsley and serve.
1. Cook the potatoes in their skins until tender. Douse with cold water and grate coarsely. Peel the onion and chop it finely, and add to potato mixture with some salt.
2. Heat the oil in a pan, add the potatoes and press them down to form a cake.
3. Fry until the underside is brown, then with the help of a plate, turn and fry on the other side.