• Capital: Bern
• Population: about 8.4 millions
• Area: 41 285 km²
• Currency: Swiss Franc

For my Swiss recipe I made Zürcher Geschentzeltes with rösti. This is a veal stew with a creamy mushroom sauce. It is traditionally served with rösti which is a large potato galette.

Zürcher Geschnetzeltes

Ingredients:

• 1 pound of veal loin
• 2 shallots
• About 10 crimini mushrooms
• 2 tablespoons butter
• 3/4 cup white wine
• 3/4 cup beef broth
• 1 1/2 cup heavy cream
• 2 tablespoon flour

Directions:

First we will start by preparing all the ingredients. Cut the veal in 1/4 inch by 2 inch strips. Dice the shallots. Slice the mushrooms in thin slices. Measure all the liquids. Set the potatoes aside for now.

Coat the veal strips with the flour and season them with salt and pepper. Heat some oil in a sauté pan on high heat. When the oil is really hot brown the veal strips in the pan. Don’t overcrowd the pan, if there it is too small work in batches. Once the veal is brown on each side, reserve it on a plate.

In the same pan, melt 2 tablespoons of butter and add the shallots. Cook the shallots on medium high until translucent. Add the mushrooms and cook the mushrooms for 3 minutes with the shallots.

Turn the heat on high and add the white wine. Scrape any brown bits of the bottom of the pan. Cook down the wine until is almost fully evaporated. Add the beef broth and cook down until half of the liquid is gone.

Turn the heat to medium low and add the veal and the cream Stir, well and heat until it slowly starts to simmer. Taste the sauce and add more salt if necessary. Do not cook further. Serve with rösti.

Rösti

Ingredients:

• 4 russet potatoes
• 5 tablespoons butter

Directions:

Peel and grate all the potatoes using a grater (use the large holes of the grater not the small ones). Working in batches, wrap the grated potatoes in clean kitchen towel and wring them to remove excess liquid.

Melt 1 tablespoon of butter and mix it with the grated potatoes. Add 1/2 teaspoon of salt and 1/2 teaspoon of pepper to the potatoes and mix well.

Once the potatoes are ready, heat a cast iron on medium high heat. Once the cast iron is hot, melt 2 tablespoons of butter in it and add the potatoes. Lightly pack them using a spatula. Cover and let the potatoes cook for 8 minutes.

After 8 minutes, put a plate on top of the potatoes and flip the cast iron to transfer them to the plate. Melt another 2 tablespoons of butter in the cast iron and slide the potatoe patty back in the cast iron (uncooked side down). Cover and cook on medium heat for another 10 minutes.

Cut a small slice to ensure the potatoes are properly cooked. If not keep on cooking them for a few minutes. Otherwise cut in slices and serve!

Guten appetit!