Ingredients
Hint:
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
kochen@bettybossi.ch
Meat
Sauce
How it's done
Meat
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.
Sauce
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. |
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