Veal Strips with Noilly Prat and Tagliatelle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g veal schnitzel or veal slices
- 1 onion (s)
- 1 carrot (s)
- 500 ml tomato (s), passed
- 1 tablespoon butter
- olive oil
- salt
- Pepper, green
- oregano
- 100 ml cream
- 3 tablespoon Noilly Prat
- 500 g taliatelle
- some parmesan
Print Recipe
Pin Recipe Instructions
- Chop the onion, cut the carrots into small cubes.
- Sear the strips in olive oil and butter, do not fry them and remove them from the pan. Season with salt and green pepper.
- Put the onions in the frying fat and let them cook, then add the carrots. Deglaze with Noilly Prat and add the pureed tomatoes. Season with oregano and a little salt. Simmer for 10 minutes so that the sauce lowers a little. Add the cream, bring to the boil again and simmer for another 10 minutes.
- Add the meat and let it simmer in the sauce. Do not cook anymore, otherwise the meat will be tough!
- At the same time, cook the tagliatelle according to the label.
- Serve the meat with the tagliatelle and parmesan. A green salad goes well with it.
- Tip: Marinate the meat in half of the Noilly Prat a few hours beforehand.
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