Beef Schnitzel, Beef Juice Plätzli
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g beef schnitzel, thin
- Salt and pepper from the mill
- mustard
- 4 onion (s)
- 1 small leek
- 1 carrot (s)
- 100 grams bacon
- 1 tablespoon butter
- 1 dl white wine
- 3 dl bouillon
Print Recipe
Pin Recipe Instructions
- Season the beef schnitzel with salt and pepper and brush with mustard. Halve the leek lengthways and cut into strips. Peel the onions and cut into strips. Peel the carrot, cut into strips. Cut the bacon into slices.
- Sweat the onions and bacon with a little butter in a roaster until translucent and remove from the roaster. Preheat the oven to 180 ° C.
- Layer the beef schnitzel, onions and vegetables in the roasting pan, pour in the wine and stock. Braise in the oven on the lowest rack for 1 1/2 - 2 hours. Turn the meat halfway through the cooking time.
- Tip: You can add various chopped vegetables and herbs. Serve with a mash of potatoes.
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