Summary

Ingredients

• 6 schnitzel (beef)
• 500 g soup reens (carrots, celery, leek, etc.)
• 1 cup sour cream
• 500 ml broth (beef soup)
• 250 ml red wine
• Tarragon mustard
• salt and pepper
• 1 onion (s)
• Flour
• oil

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Instructions

1. Dice the onion and soup greens.
2. Beat the beef schnitzel and cut into the edges. Salt, pepper and brush with mustard. Dip one side in flour. Fry in a hot pan with the floured side first. Take out the schnitzel. Roast the vegetables a little in the same pan and deglaze with red wine, simmer for 5 minutes and add the soup. Put the schnitzel back in and stew for approx. 2 hours.
3. Remove the schnitzel and puree the sauce. Mix in the sour cream. Season to taste and season with salt and pepper if necessary. Add schnitzel. Do not bring the sauce to the boil, otherwise the sour cream will flocculate!
4. This goes well with ribbon noodles tossed in butter or puree and green salad.