1. remove the skin from the shallots and chop finely. Clean mushrooms, rinse, rub well dry and cut into thin slices. Cut meat into finger-thick strips. Heat clarified butter. Fry the meat in portions at high temperature for about 3 minutes. Season with salt and pepper, remove and keep warm.
Heat butter in the frying pan. Add the shallots. Stir in mushrooms and sauté at medium temperature for about 3 min until almost all liquid has evaporated. Extinguish with white wine and briefly bring to a boil. Reduce temperature. Pour whipping cream and veal stock into skillet and simmer on low heat with lid closed for about 8 min. until sauce is creamy. Season with salt and pepper.
Rinse parsley and shake dry. Pluck off the leaves and chop finely. Heat the veal strips in the sauce for about 5 minutes at low temperature. Season with salt and pepper and sprinkle with the parsley.
Rösti: 1. slice the peeled potatoes and season with salt. Heat butter and oil in a frying pan and pour in the potatoes.
2. press the potatoes in the frying pan until they are a little smooth and golden brown on the bottom side, turn them to the other side. Turn the Berner Rösti out onto a platter and bring to the table.
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By the way, did you know that clarified butter is obtained by adding butter water, milc
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