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
How it's done
Preheat the oven to 60°C, warm the platter and plates. Heat the clarified butter in a frying pan, add the meat in batches, dust with flour, fry for approx. 1 min., remove, season and keep warm. Reduce the heat and wipe out the residual cooking fat with paper towels. Heat the butter in the same pan, sauté the onion and pepper, add the mushrooms, sauté for approx. 1 min., add the paprika, mix. Pour in the wine and stock, bring to the boil, reduce the liquid to half the amount. Reduce the heat, add the cream and mustard, mix, add the gherkins and meat, gently heat, season.
| Tip: | Use beef fillet or rump instead of veal steak. |
|---|---|
| Tip: | Use crème fraîche or cream instead of sour single cream. |
| Serve with: | Rice or pasta. |
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