Sliced meat with Mondseer Rösti topping
Ingredients
| 500 g | veal |
|---|---|
| 1 | onion |
| 250 g | Portobello mushrooms, |
| 1 EL | Flour |
| 175 ml | white wine |
| 175 ml | whipped cream |
| 2 EL | parsley, finely chopped |
| clarified butter | |
| salt and pepper |
| 150 g | WOERLE Mondseer hay milk cheese |
|---|---|
| 350 g | potatoes |
| nutmeg, grated | |
| salt and pepper |
Preparation
Cut the veal into thin strips. Heat the clarified butter in the pan and sear the meat very quickly over high heat. Before the meat releases its juices, place in a bowl and keep warm.
Finely chop the onion and sauté briefly in butter in the same pan, add the sliced mushrooms and sauté. Dust with flour and deglaze with white wine.
Let the mushroom sauce boil down briefly and pour whipped cream over it. Season with chopped parsley, salt and pepper. Put the meat back in the pan, heat but do not let it cook any longer.
For the rösti topping, peel the potatoes and grate them coarsely, also grate the cheese coarsely. Season the two ingredients with nutmeg, salt and pepper and mix together.
Place the chopped meat in any ovenproof baking dish and top with the Mondseer Rösti mixture. Bake at 200 degrees for about 20-25 minutes.
Tip: For a nicer crust, spread a few flakes of butter over the potato and cheese mixture.
