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If you use the wording Sliced Veal “ZURICH SRTYLE” the meat must be VEAL since this is a “protected” mode of preparation

Ingredients for -2- portion:

200 g (sliced) Veal or Beef Fillet
or even Pork Fillet
100 g Champignons
1 Onion
1 Garlic Glove
25 ml White Wine
50 ml stock or broth
75 ml Cream
1 Table-Spoon Butter (EL)
500 g Potatoes
2 Table-Spoon Oil (EL)
Salt / Pepper
Nut Meg

Prepare the Ingredients

clean the Champignons and cut them into slices
cut half of the onion into wedges and the remaining into cubes; cut Garlic very thin into cubes
cut the beef across the fiber into approx. 1 cm thick slices and afterwards into stripes
peel 150 g raw potatoes and fine grating
boil 350 g Potatoes not too soft in order that they will not be mushy during the grating process; let them cool down, peel them an grate them roughly

Season and fry the Roesti

add the onion cubes, 1 tee-spoon Salt and ½ table-spoon oil and mix it with the potato mass
mix all the ingredients thorough 
heat the oil in a fry pan, add the potato mass and if you like, form the mass into forms of approx. 10-12 cm diameter and approx. 1 cm high (not always requested); fry until both sides are yellow-golden; keep in the oven at 50 degrees C.


with salt and pepper;, delete the whole with white wine; add stock or broth,
keep the heat at middle range and let it cook for approx. 5 minutes
finally add the cream and let it cook for additional few minutes; season with nut meg

Prepare the sliced Veal

put 1 table-spoon butter into a frying pan and let the butter getting hot; fry the sliced Veal on high temperature very sharp on all sides; add the onion wedges and fry for a few minutes. add the Garlic and briefly sauté while stirring

Arrange and serve!