Seasoned Meat with Zucchini on Potato Rösti

Have fun preparing this mushroom dish!

Preparation Cut rump steaks into strips about 1 1/2 cm thick. Rinse peppers, cut in half, remove core and cut into fine strips. Clean the spring onions, rinse and cut into pieces about 3 cm long. Cut the chili pepper into thin rings. Clean shiitake mushrooms, rub well with crepe, halve or quarter. Pluck cilantro. Rinse zucchini, brush and cut into slanted 1 cm thick slices.Rinse potatoes, peel, coarsely grate and season with salt, pepper and nutmeg, add chives.

Preparation Heat frying pan with clarified butter and gradually add from the potato mixture and finish crispy rösti.

Roast zucchini slices in canola oil until golden on both sides. Heat oil, fry spring onions in it. Add meat strips and fry until hot, season with salt. Add bell peppers and ginger and chili bell pepper. Add shiitake mushrooms, sauté well, deglaze with veal stock, add oyster sauce, let it boil briefly. Add the coriander, mix well, perhaps season strongly with salt and freshly ground pepper.

Serving Place one hash brown on each plate. Distribute the zucchini slices evenly on top. Form the seasoning on top and sprinkle with fresh cress.

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