Summary

Ingredients

• 300 g veal, sliced meat
• 35 g clarified butter
• 20 g flour
• 1 medium onion (s), finely diced
• 1 clove garlic, finely diced
• 200 g tomato (s), canned, peeled, drained, diced
• 50 g cream
• 100 g crème fraîche
• 1 tablespoon tomato paste
• 200 ml veal stock
• Pepper, white, from the mill
• salt
• Chives, cut into rolls

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Instructions

1. In 10 g clarified butter, sauté the onion and garlic until translucent and set aside. Pat the chopped meat dry, dust with flour and fry in 25 g of heated clarified butter in a pan until golden brown. Deglaze with the veal stock, loosen the roast set and season with salt and pepper. Mix the cream, crème fraîche and tomato paste and stir into the meat. Simmer for about 2 minutes. Now add the steamed onion and garlic and let everything simmer under the lid for about 30 minutes. Finally stir in the tomato cubes, bring to the boil again briefly and season with salt and pepper.
2. Tagliatelle or rice are best served as side dishes. Garnish with the chives rolls when serving.