Four years ago, my future in-laws took me to Switzerland. They had been visiting for many years and instilled in me a love for the country. The absolutely breath-taking scenery, the charming people, the punctual public transport and (of course!) delicious food. On Monday we celebrated Swiss National Day in a slightly less calorific way than the double-fondue-date of last year, and cooked up a feast. Diced Veal in a Creamy Mushroom Sauce, served with classic Rösti.
Classic comfort food, this was the first time I got W to cook with mushrooms – even if he did transfer them from his plate to mine (no complaints here!). Perhaps a little heavy for August, this is one we’ll be remembering in Autumn. I was surprised at how simple the Rösti was to make, and it was delicious – soft on the inside, and super crispy on the outside. Added to a wine-y, creamy, mushroom sauce, with soft braised veal, this made the perfect meal.
- 750-800g diced veal, we diced up a shoulder joint
- 2 tbsp flour
- 50g butter
- 1 onion, sliced
- 1 packet mushrooms, sliced
- 1/2 lemon, juice only
- 200ml white wine
- 200ml cream
- Parsley, chopped, to garnish if wanted
Toss the veal in the flour, and season well with salt and pepper. Fry in the butter until browned, then remove from the pan. Add the onion and fry until soft, before adding the mushrooms and lemon juice. Cover with a lid, cook gently for five minutes, then add the wine and veal. Allow to reduce well, then stir in the cream before simmering for five minutes. If using diced shoulder, you may want to add a little water after reducing and simmer for a while, until the meat softens, before adding the cream. Season well and scatter with parsley before serving.
- 1kg waxy potatoes
- 50g butter
- 2 tsp oil
Peel the potatoes, then boil whole in salted water for around 12 minutes. Drain and allow to cool for as long as possible, or until you can handle them. Grate coarsely, and season well. Heat half the butter and oil in a frying pan then add the potato to form a cake. Cook over a medium heat for 20 minutes, until crisp and golden. Invert onto a plate, add the remaining oil/butter to the pan and cook the second side. Slice to serve.
If I’m honest, I’m surprised at how well the Rösti went with the Züri-Gschätzlets – it soaked up the sauce whilst keeping it’s crisp-ness, and provided the perfect background to the strongly flavoured casserole. Almost as good as the classic sausage, Rösti and onion sauce combo!
Have you ever been to Switzerland? What’s your favourite country for food?