Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Heat the clarified butter in a non-stick frying pan. Fry the meat in batches for approx. 2 mins. on each side, remove, season with salt. Reduce the heat, sauté the onion and garlic in the same pan for approx. 5 mins.
Pour the stock into the same pan, loosen any bits that have stuck to the bottom of the pan, reduce to half the amount. Add the crème fraîche, simmer for approx. 5 mins., stirring occasionally. Add the cognac, season. Return the meat to the pan and heat gently.
|Serve with:||mashed potato and leek|
|Tip:||mix ½ bunch of roughly chopped flat-leaf parsley into the sauce.|
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
Do you really want to remove this recipe from the cookbook?
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?