Weinhaus Neuerburg Neuerburg 1610 Riesling Kabinett feinherb

Ingredients

• 400 gVeal schnitzel from the knuckle
• 500 gWaxy potatoes (prepared)
• 200 gWhite button mushrooms
• 1 pieceShallot
• 150 mlHeavy cream
• 100 mlVeal stock
• 100 mlDry white wine
• 40 gButter
• 2 tbspClarified butter
• 1 tspWheat flour
• 0,5 bunchFresh parsley
• 1 pinchSalt
• 1 pinchPepper
• 1 squeezeLemon juice

Preparation

1. 1Coarsely grate the boiled and peeled potatoes from the previous day into a bowl and lightly salt them.
2. 2Heat the clarified butter in a non-stick pan, add the grated potatoes, press them into a flat cake, and fry over medium heat for about 12 minutes until golden brown.
3. 3Turn the rösti over using a lid and cook the other side for another 10 minutes until crispy.
4. 4Cut the veal into strips approximately 1 cm wide. Clean the mushrooms and slice them, then finely dice the shallot.
5. 5In a second pan, heat a little butter over high heat and sear the meat in portions for about 1-2 minutes. Remove, season with salt and pepper, and keep warm.
6. 6Sauté the shallots and mushrooms in the same pan, dust with flour, and deglaze by stirring in the white wine and veal stock.
7. 7Reduce the sauce by half, then add the cream and simmer briefly until it slightly thickens.
8. 8Remove the pan from the heat, stir in the meat and any accumulated juices, and finish with a squeeze of lemon juice and finely chopped parsley.
9. 9Serve the Geschnetzeltes alongside the hot, crispy rösti on preheated plates.