First cut the veal into flakes, finely chop the onions. Heat the clarified butter or oil in a casserole dish, fry the onions in it until golden brown, add the veal cubes and also fry them all around over a fairly high heat. Season with salt, pepper and a little marjoram and pour on just enough soup or water to cover the meat and let it steam until tender, about 1 1/2 hours. If necessary, add a little soup from time to time. In the meantime, boil the potatoes, peel and cut into flakes. About 15 minutes before the end of the cooking time of the veal, heat butter or clarified butter in a pan and fry the potato slices in it over fairly high heat until they are nice and crispy and golden brown, then add salt. Meanwhile, let the veal cook down, uncovered, for a few more minutes to allow any remaining liquid to evaporate. Now mix the crispy potatoes into the meat, sprinkle with chopped parsley and serve quickly. Cold coleslaw is recommended as a side dish.
Preparation Tip:
If you have leftover roast available, there is no need to steam the meat. In this case, roast the boiled potatoes immediately with the already cooked meat and onions until crispy.
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