If something is supposed to be on the plate, these veal cuts are just the right thing. Tapped thinly, seared sharply and braised in a spicy pepper sauce with Letscho – in addition golden yellow roasted potato slices. More GDR restaurant kitchen hardly works. This recipe takes a little time, but the result is a rustic pan dish with a real depth. Especially in summer, when fresh peppers and tomatoes are ripe, it becomes a real feast. And if you don’t know any veal cuts: in principle these are small, delicate pieces of meat, tapped like schnitzel, but without breading – but with all the more sauce!
Ingredients
- 800 g of veal fillet
- 300 g of veal bones
- Salt
- 150 g fat
- paprika
- 30 g flour
- 150 g onions
- 200 g Letscho
- 1000 g potatoes
- 20 g of tomato paste
preparation
- Fry the finely chopped onions in little fat, add the peppers and tomato paste, stir thoroughly, open it with little water and cook for a few minutes.
- Chop the bones into small pieces, wash, put them in the sauce and let up with so much water that they are covered half, covered for 1/2 hour, then remove the bones, put the broth through a sieve and keep it warm.
- Fear the meat, crush them into pieces of about 30 g each, knock them out vigorously to 3 mm thick cutters, salt, sprinkle with flour, then fry in fat on both sides.
- Place the fried meat pieces in the broth, add Letscho, bring to the boil and keep it warm.
- Peel the jacket potatoes, cut them into slices, roast in the remaining roast fat, carefully add the meat cuts, place the whole thing in a deeper bowl and serve immediately. (Replace the Letscho in summer with fresh green peppers and tomatoes that are steamed into the broth into thin slices.)
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