The quintessential Zurich dish, this is available everywhere from the fanciest restaurants to the buffets in the train station.  To prepare the dish successfully, have the pan very hot and don’t crowd the meat in the pan – it’s better to cook it in batches than to have it turn watery while it’s cooking.

Prepare the Roesti first and keep them warm in a low oven while you cook the veal.

Recipe courtesy of Chef Fredi Nussbaum, Hotel Storchen, Zurich

Makes 4 servings


1 pound 5 ounces/600 grams pounds Yukon Gold potatoes

2 ounces/50 grams unsalted butter

Salt and freshly ground pepper to taste

Shredded Veal in Mushroom Sauce

1 1/4 pounds/560 grams top round of veal cut into thin 1-inch/2.5cm squares

Salt and freshly ground pepper to taste

All-purpose flour for dredging the veal

2 tablespoons/50 grams sunflower seed oil

2 tablespoons/30 grams unsalted butter

3 tablespoons/30 grams finely minced white onion

7 ounces/200 grams sliced mushroom caps

4.5 ounces/120 grams dry white wine

6 ounces/160 grams prepared demi-glace sauce

3 ounces/80 grams sour cream

1 1/2 ounces/40 grams heavy whipping cream, lightly whipped

2 teaspoons finely chopped parsley

Two 8-inch diameter non-stick sauté pans for the Roesti; plus a larger one for the veal

For the Roesti, place the potatoes in a saucepan and cover with water.  Bring to a boil and cook until tender, about 30 minutes.  Remove the potatoes from the water and let them cool – in fact, it’s best to cook the potatoes the day before making the Roesti.  Let the potatoes cool and dry at room temperature up to 24 hours.

To make the Roesti right before cooking the veal, peel the potatoes and grate them on the largest holes of a box grater.  Heat the butter in the two small sauté pans over medium heat; divide the shredded potatoes between the pans and season with salt and pepper.  Use a silicon spatula to gently ease the potatoes into two evenly round cakes, without compressing them, while they’re cooking.  When they’re golden on the bottom, flip them over and cook on the second side.  Or slide to a plate and invert the pan to the plate, then invert the Roesti back into the pan.  Cook briefly on the second side, then transfer to a low oven to keep warm while cooking the veal.

For the veal, season the veal strips with salt and pepper and dredge with flour.  Heat the oil in the pan until very hot, then add the veal.  Cook the veal, tossing, until the veal starts to color.  Slide the veal into a bowl.

Melt the butter in the same pan and cook the onions until soft and transparent, about 5 minutes.  Add the mushrooms and cook until tender.

Add the white wine and allow to reduce, then add any accumulated juices from the meat and the demi-glace.  Add the sour cream, heat through, but do not allow to boil.

Off heat stir in the veal, then quickly fold in the whipped cream.  Taste for seasoning and adjust with salt and pepper if necessary.

To serve a portion, slide half of a Roesti cake to a warm dinner plate and spoon a quarter of the veal next to it.  Sprinkle the veal with chopped parsley.