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Steak and Mushroom Rosti with Fried Egg
This is my take on a Swiss dish called Zürigschnätzlets, which traditionally uses veal, potato rösti, and a fried egg. In this version, I’ve used wagyu beef as the main protein, though any flavourful primary cut like striploin, sirloin, or scotch fillet works well. The dish is simple and hearty—it reminds me of great fine dining pub food. This dish can be stretched further for smaller tasting portions.
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