Zürichi gombás hús burgonyával


  • 650 g pork steak cut into strips or veal steak cut into strips (1 cm)
  • 3 tablespoons of soy sauce (30 g)
  • 200 g onion, cut in half
  • 30 g rapeseed oil
  • 500 g of water
  • 1 bouillon cube (for 0.5 l) or 1 heaped teaspoon of homemade meat seasoning
  • 800 g of potatoes, cut into cubes or wider strips
  • 400 g of champignons, sliced
  • 20 g of food starch
  • 20 g of concentrated tomatoes
  • 100 g cream
  • 1 heaped tsp salt
  • ¼ tsp pepper
  • 3 drops Worcester sauce


  1. Place the meat and soy sauce in a bowl and marinate in the refrigerator for at least 2 hours.
  2. Place the onion and oil in the mixing bowl and chop on 3 sec/speed 5, then sauté 3s/120oC/speed blank1.
  3. Add the marinated meat and fry on setting 5p/120oC/ blankblank.
  4. Add 450g of water and the stock cube. Place the Varoma bowl on the lid of the mixing bowl, add the
  5. potatoes, then place the mushrooms on the Varoma tray, put the Varoma lid on and steam at 27p/Varoma/ blankblank. Set the Varoma aside.
  6. Mix the food starch with 50 g of water in a cup, then add it to the meat together with the condensed tomatoes, cream, salt, pepper and Worcester sauce in the mixing bowl and cook on 2p/Varoma/ blank/ setting blank.
  7. Place the steamed mushrooms in the mixing bowl and use the spatula to mix on speed 1p/Varoma/ blankblank, season to taste and serve with the potatoes.
  • Potatoes cut into quarters lengthwise, or potatoes cut into strips thicker than baked potatoes, require a relatively shorter cooking time.
  • You can also make dumplings or rice as a side dish.
  • In Switzerland, the recipe is made with veal and roasted potatoes are added as a side dish.
  • You can replace the cream with crème légère.
  • Replace 50 g of cream with milk.