Schnitzel roast with mustard crust

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Peel and quarter onions. Wash and peel 1 carrot and cut it roughly into pieces. Heat 2 tablespoons of oil in a frying pan and fry the meat all around, turning.

2. 2

   Add onion quarters and carrot and fry briefly. Season meat with salt and pepper, add tomato paste and deglaze with white wine and stock. Put the lid on the roaster. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-60 minutes.

3. 3

   Peel, wash and cut the remaining carrots into pieces. Clean and halve the mushrooms. For the crust, finely chop toast bread in the universal chopper. Wash parsley and marjoram, dab dry and chop separately except for some parsley for garnishing.

4. 4

   Mix the bread, mustard, egg, a little salt, marjoram and half the parsley. Spread the mixture as a crust on the roast and continue to fry in the open roasting pan for about 30 minutes. Place the spaetzle in plenty of boiling salted water and cook according to the instructions on the packet (in this case 17 minutes).

5. 5

   Put the carrots in a little boiling salted water and stew covered for about 10 minutes. Heat 1 tablespoon of oil in a large pan and fry the mushrooms until golden brown, turning them over. Drain the carrots.

6. 6

   Add the carrots, parsley and butter to the mushrooms and heat while tossing. Season with salt and pepper. Pour spaetzle on a sieve, rinse briefly under cold water and keep warm. Remove the roast from the stew stock and keep it warm as well.

7. 7

   Puree the stock with the onions and carrot and season to taste with salt and pepper. Cut the roast into slices and serve with sauce, vegetables and spaetzle. Garnish with parsley.

Nutrition Facts

KCAL
660 kcal

CARBS
47 g

FATS
18 g

PROTEINS
69 g