Summary

Ingredients

• 500 g veal schnitzel, pork tenderloin or turkey breast
• 3 carrot (s)
• 2 onions)
• 2 tablespoon oil (sunflower oil)
• 1 tablespoon flour
• 125 ml wine, white, dry
• 1 pinch (s) salt and pepper
• 1 cup cream
• 2 tablespoon capers
• 1 clove garlic

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Instructions

1. Finely chop the meat, slice the carrots into fine sticks, finely chop the onions and garlic. Heat the oil in a large pan, briefly sear the chopped meat in it, remove from the pan and keep warm. Sauté the onions, garlic and carrot strips in the frying fat for 3-4 minutes, then add the pre-fried meat. Fry for another 1-2 minutes while stirring. Dust with flour, let it take on some color and then deglaze with wine. Stir in the salt and pepper, cream and drained capers and bring to the boil again. Side dish: ribbon noodles or rice or as a filling for puff pastry patties - unfortunately they have somehow gone out of fashion, but they are soooo fine!
2. Tip:
3. the same thing tastes just as good with pork tenderloin or turkey breast!