Summer roesti with strips of meat

Summer roesti with strips of meat

Total: 45 Min. | Active: 45 Min.
healthy and balanced
Nutritional value / person: 422 kcal
, Fat: 21 g
, Carbohydrate: 24 g
, Protein: 29 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Roesti

clarified butter for frying
500 g waxy potatoes, cooked in their skins day-old, coarsely grated
1 courgette (approx. 200 g), coarsely grated
1 kohlrabi (approx. 200 g), coarsely grated
2 spring onions incl. green parts, cut into thin rings
½ bunch peppermint, finely chopped
1 bunch flat-leaf parsley, finely chopped
1 tsp salt

Strips of meat

clarified butter for frying
400 g veal strips
½ tsp salt
1 spring onion incl. green part, cut into thin rings
250 g king oyster mushrooms, sliced
1 tbsp lemon juice
½ dl white wine
½ tbsp Maizena cornflour
1 dl meat bouillon
2 dl single cream for sauces
salt and pepper to taste
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How it's done

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Roesti

Heat the clarified butter in a non-stick frying pan. Add the potatoes, vegetables, half of the herbs and salt, fry for approx. 5 mins., turning occasionally. Shape the roesti into a cake, do not touch. Continue to fry the roesti (uncovered) over a medium heat for approx. 15 mins. Place a flat plate over the pan, tip the roesti onto the plate. Add a little clarified butter to the pan, slide the roesti back into the pan and finish cooking (uncovered) for approx. 15 mins.

Strips of meat

Heat the clarified butter in a frying pan. Fry the meat in batches for approx. 3 mins. per batch, remove, season with salt. Reduce the heat and wipe the cooking fat from the pan. Heat a little clarified butter in the same pan. Sauté the onion, add the mushrooms and lemon juice, cook for approx. 2 mins. Pour in the wine. Stir the cornflour into the stock and cream, pour into the pan while stirring, bring to the boil. Reduce the heat, simmer for approx. 3 mins. until the sauce is thick and creamy, season. Add the meat and remaining herbs, heat gently and plate up with the roesti.

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