Zurich Veal Ragout

Boil the potatoes in water for 15 minutes so they stay slightly firm inside, drain and let cool for 10 minutes. Cut the veal into thin strips, finely chop the onion, slice the mushrooms, and chop the parsley.

Grate the cooled potatoes on a coarse grater, season with salt, and shape into one or two flat rösti cakes in a pan. Fry in 20 g of butter over medium heat for about 10 minutes, carefully flip, and cook for another 10 minutes until golden brown; keep warm.

Heat 20 g of butter in a wide pan over high heat. Sear the veal in small batches for about 2–3 minutes, just until it changes color, season with salt and black pepper, and transfer to a warm bowl so the meat doesn't release its juices.

Reduce the heat, add the remaining butter and onion, and sauté for 2 minutes. Add the mushrooms and cook for about 5 minutes until the moisture evaporates, then sprinkle with flour and stir.

Pour in the dry white wine and meat stock, scrape up the browned bits from the bottom, and reduce the liquid by about half. Add the cream, bring to a gentle simmer, and cook for about 3 minutes until thickened.

Stir in the lemon zest, adjust the salt and black pepper. Return the veal along with its juices to the sauce and warm through for 1–2 minutes without boiling, so the meat stays tender.

Sprinkle the ragout with parsley and serve immediately with the hot rösti.