for 4 portions

400 g	veal frying steaks (minute steaks) (e.g. Coop Naturaplan veal, cut into approx. 1.5 cm pieces)
	clarified butter for frying
a little	white flour, to dust
½ tsp	salt
a little	pepper
1 tbsp	butter
1	onion, cut into thin rings
1	red pepper deseeded, cut into thin strips
200 g	mushrooms, sliced
1 tsp	paprika
1 ½ dl	white wine
1 ½ dl	meat bouillon
180 g	sour single cream
3 tbsp	mild mustard
3	gherkins, cut lengthwise into thin strips
	salt and pepper to taste

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.

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