Veal sliced type Leipziger Allerlei

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the morels and soak in white wine. Leave to soak for one hour. Wash the asparagus, cut off the woody ends. Cut asparagus into pieces. Wash meat, dab dry and cut into strips. Peel and chop onion.

2. 2

   Heat oil in 3 portions in a large pan, fry meat and onion in it in 3 portions while turning, season with salt and pepper, remove. Put Parisian carrots in boiling salted water and cook for about 10 minutes. After half the cooking time add the asparagus. Pour into a sieve and drain. Pour morels into a sieve and drain. Collect the wine. Put the fat in the pan with the frying set, heat it up, dust it with flour, sauté it. Add veal stock, cream and wine while stirring. Bring to the boil, add morels, season with salt, pepper and sugar. Simmer for 5 minutes, stirring several times. Add vegetables and meat, heat up again.

3. 3

   Collect the wine. Put the fat in the pan with the frying set, heat it up, dust it with flour, sauté it. Add veal stock, cream and wine while stirring. Bring to the boil, add morels, season with salt, pepper and sugar. Simmer for 5 minutes, stirring several times. Add vegetables and meat, heat up again. Serve garnished with chervil. Serve with ribbon noodles

4. 4

   Waiting time 40 minutes

Nutrition Facts

KCAL
530 kcal

CARBS
18 g

FATS
28 g

PROTEINS
47 g