Zurich-style veal
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16 rates
Preparation : 30 min
Cooking : 55 min
Total time : 1 h 25 Rest : 0 min
6 people
1 tbsp lemon juice
50 ml white wine
700 g of veal escalope
2 tbsp plain flour
150 ml rich beef stock
30 g butter
50 ml rapeseed oil
100 g onions
2 shallots
1 pinch sugar
200 ml single cream
50 ml rapeseed oil
30 g butter
1 kg potatoes
100 g onions
1 pinch salt
1 pinch nutmeg
1 pinch pepper
Associated products
RECIPE STEPS
1
Put the shallots and beef stock in the metal bowl and run the program.
- 150 ml rich beef stock
- 2 shallots
Expert
01:00 / 15 / 120°C
2
Mix a spoonful of flour with softened butter in a bowl to achieve a smooth consistency.
- 1 tbsp plain flour
- 30 g butter
3
Bring the beef stock to the boil by running the program.
- 150 ml rich beef stock
Expert
03:00 / 5 / 120°C
4
Add the butter-flour mixture and the other ingredients to the metal bowl. Run the program.
- 1 tbsp lemon juice
- 2 tbsp plain flour
- 30 g butter
- 1 pinch sugar
- 200 ml single cream
Expert
02:00 / 5 / 120°C
5
Set the mixture aside.
Cut veal into 1 cm slices (cutting perpendicular to fibers).
6
Season with salt and pepper. Sprinkle a spoonful of four over the veal.
Mix well.
- 1 tbsp plain flour
- 1 pinch salt
- 1 pinch pepper
7
Put the meat with the rapeseed oil in the stainless steel bowl.
Remove the cap and fry the meat by starting the program.
- 50 ml rapeseed oil
Expert
08:00 / 1A / 120°C
8
Add 50 ml white wine and set aside sauce.
- 50 ml white wine
Expert
10:00 / 1A / 95°C
9
Put 250 ml water into the metal bowl and place potatoes in steamer basket.
Run the program.
- 1 kg potatoes
Steam
20:00 / / 110°C
10
The potatoes must not be completely cooked.
Rinse potatoes in cold water and peel.
- 1 kg potatoes
11
Fit the food processing bowl and the midi bowl with the 4 mm grating disc.
Grate the potatoes and onions by running the program.
- 1 kg potatoes
- 100 g onions
Robot
12
Mix with the other ingredients and season.
- 1 kg potatoes
- 100 g onions
- 1 pinch salt
- 1 pinch nutmeg
- 1 pinch pepper
13
Heat oil in a frying pan and spoon in 1cm portions of potato mix.
- 50 ml rapeseed oil
14
Flatten with a fork to obtain small cakes.
15
Cook the rostis over medium heat until golden.
Melt a knob of butter on rostis.
- 30 g butter
16
Keep hot and serve with veal.
© photos Sandra Mahut © 2017 Hachette Livre (Marabout) - version DE
