Veal and Mushrooms with Hash Browns

0
Average: 0 (0 votes)
(0 votes)
Veal and Mushrooms with Hash Browns
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
500 grams
Salt (and)
freshly ground Pepper
200 grams
4
2 tablespoons
3 tablespoons
125 milliliters
125 milliliters
200 grams
2 teaspoons
Parsley (for garnish)
For the hash browns
1 kilogram
cooked Potatoes (from the day before)
Salt (and)
freshly ground Pepper
4 tablespoons

Preparation steps

1.

Cut the meat across the grain into strips about 1 cm (approximately 1/2 inch) wide. Season with salt and pepper. Trim the mushrooms and cut into slices.

2.

Peel the shallots and cut into small cubes. Heat the oil and 1 tablespoon of butter and fry the meat strips over high heat, stirring constantly for 3 to 4 minutes. Remove from the pan with a slotted spoon and keep warm.

3.

Heat the rest of the butter in the frying pan and cook the shallots until translucent, then add the mushrooms and fry until golden brown, while stirring over high heat. Season with salt and pepper and remove from the pan.

4.

Drain the cooking oil and deglaze the pan with wine. Boil down briefly, pour in the broth and cream and reduce slightly over high heat for a few minutes. If desired, thicken the sauce with cornstarch stirred with a little cold water.

5.

For the hash browns, peel the potatoes and grate coarsely. Season with salt and pepper. Heat the butter in a nonstick skillet. Form the potatoes into round patties and cook until golden on each side. 

6.

Add the meat and mushrooms to the sauce and heat through. Distribute the veal on plates alongside the hash browns. Garnish with parsley and serve.