Marengo Veal À La Elisabeth

Summary

Ingredients

• 600 g veal, e.., Veal nut or turkey meat
• 3 onion (s)
• 600 g mushrooms
• 1 liter beef broth
• 1 tablespoon, leveled caraway powder
• 4 cloves garlic
• 1 teaspoon tomato paste
• 1 teaspoon mustard
• paprika powder, noble sweet
• curry powder

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Instructions

1. Chop the onion and fry it. Cut the mushrooms into leaves. When the onion is translucent, add the mushrooms and continue toasting everything together. When everything is colored, set aside.
2. Cut the meat into bite-sized pieces and fry until it is colored. Oil with butter or a butter substitute such as margarine or roast cream can be used for frying. If liquid leaks out of the meat, just wait for it to evaporate and keep cooking the meat until all of the pieces are nice and brown.
3. Pour beef broth over the meat. The bottom should be well covered, but the meat should not float. Season with caraway powder and finely chopped garlic. Simmer on a low flame for about 15 minutes. At regular intervals, when the liquid has reduced somewhat, add more beef broth.
4. Add the onion and mushrooms. Mix tomato paste and / or mustard with a little beef stock and add as well. If you like, season with a little paprika and / or curry powder. Simmer for another 15 minutes until the meat is tender.
5. The sauce is usually nice and creamy on its own, but can be thickened with a little cornstarch. To do this, mix 1-2 teaspoons of cornstarch with 5 tablespoons of beef broth and then add to the sauce.
6. Spaetzle, rice, noodles such as B. Tagliatelle. With peas with carrots or green salad.
7. Note: The recipe comes from my mother-in-law Elisabeth and is ideal for beginners like us. Keeping it warm and warming up doesn`t hurt, so it`s easy to prepare.