Summary

Ingredients

• 600 g veal schnitzel, sliced
• 300 g mushrooms, fresh
• 1 large onion (s)
• 1 tablespoon flour
• 1 tablespoon butter
• 4 tablespoon oil
• 125 ml white wine, dry
• 200 g cream
• Salt and pepper, whiter
• Herbs, freshly chopped
• 1 kg potato (s), waxy
• 4 tablespoon oil, highly heatable
• nutmeg

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Instructions

1. Roughly grate the peeled raw potatoes. Heat the oil in the pan and put in small heaps of potatoes. Press lightly, season with salt, pepper and nutmeg. Now fry on both sides over a high heat for about 5 minutes until golden brown. Place the finished hash browns on kitchen paper to degrease them and keep them warm in the oven.
2. Peel and dice the onion. Thoroughly clean the mushrooms and cut into fine slices. Knead the butter with the flour.
3. Heat the oil, fry the veal in small portions, then set aside with the juice that has leaked out.
4. Fry the onion cubes until translucent. Add the mushrooms and fry them. Deglaze with white wine and cream and dissolve the dumpling in it, stirring constantly. Let simmer for a few minutes. Season to taste with salt and pepper. Add the meat and meat juice and let it get hot.
5. Sprinkle with the herbs and serve with the hash browns!