Sliced meat in Calvado Cream with Apple
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g turkey, pork salmon or chicken fillet cut into 2 cm cubes
- 1 apple, peeled, cored and very finely diced
- 1 large onion (s), also very finely diced
- 0.5 teaspoon ½ mustard
- 0.5 teaspoon ½ thyme
- 0.5 teaspoon ½ marjoram
- 1 Salt and pepper, from the mill
- 1 cup vegetable broth, or meat or stock
- 1 teaspoon, leveled sugar
- 200 ml cream
- 2 cl calvados
- 2 tablespoon oil, for frying
- 1 cup apple juice, water is also possible if necessary
Print Recipe
Pin Recipe Instructions
- Fry the meat quickly and sharply in a little oil in portions. Pepper and salt each portion - put aside wrapped in aluminum foil - collect the juice.
- Fry the onion and apple in the same pan with a little oil, when they are lightly colored, pour the sugar over it and let it melt, then stir in the mustard and herbs and deglaze with the apple juice just before they are burned, reduce and add the broth again extinguish.
- Add the meat and heat again, as well as the meat juice and let it boil briefly. Then add the cream and the calvados, with the exception of a little to taste afterwards, let them boil down a little and season with pepper, salt and the rest of the calvados at the end.
- Covered and kept warm in the oven at 50 ° C - even for a long time, then pulls through nicely.
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