Glazed cutlet roast

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Heat clarified butter. Wash the meat, dab dry and rub all around with salt and pepper. Place on the fat pan and pour hot lard over it. Cook in the preheated oven (electric cooker: 200 ° C / gas: level 3) for 1-1 1/4 hours. Dissolve the stock in 1/4 litre of hot water and pour on the roast after about 20 minutes. Peel, wash and slice the carrots.

2. 2

   Cook in boiling salted water for about 10 minutes. Drain. Wash and halve the mushrooms. Peel and chop the onions. Heat the fat. Fry onions and mushrooms for 5-8 minutes while turning. Season with salt and pepper. Remove the roast from the fat pan and keep warm. Dust flour over onions and mushrooms and sauté. Deglaze with approx. 200 ml water, cream and roast stock, bring to the boil and simmer for approx. 5 minutes, stirring continuously. Add the carrots and heat them up.

3. 3

   Season with salt and pepper. Remove the roast from the fat pan and keep warm. Dust flour over onions and mushrooms and sauté. Deglaze with approx. 200 ml water, cream and roast stock, bring to the boil and simmer for approx. 5 minutes, stirring continuously. Add the carrots and heat them up. Warm up jam. Brush roast with it. Wash parsley, dab dry and chop finely. Arrange roast and vegetables on a large plate. Sprinkle with parsley. Mashed potatoes taste good with it.

4. 4

   Warm up jam. Brush roast with it. Wash parsley, dab dry and chop finely. Arrange roast and vegetables on a large plate. Sprinkle with parsley. Mashed potatoes taste good with it.

Nutrition Facts

KCAL
650 kcal

CARBS
15 g

FATS
38 g

PROTEINS
60 g