Veal slices with fennel

Name: Veal slices with fennel
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Veal cutlet in one piece; 2 Fennel tubers; 150 g Spätzle; 7-10 Tbsp Salt; 1 tablespoon (10 g) Oil; 7-10 Tbsp Pepper; 3/8 l Vegetable broth (instant); 3 tablespoons (20 g each) ripened cream; 2 teaspoons (3 g each) Cornstarch; 1/2 bunch Dill and parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Veal cutlet in one piece
2 Fennel tubers
150 g Spätzle
7-10 Tbsp Salt
1 tablespoon (10 g) Oil
7-10 Tbsp Pepper
3/8 l Vegetable broth (instant)
3 tablespoons (20 g each) ripened cream
2 teaspoons (3 g each) Cornstarch
1/2 bunch Dill and parsley

Directions

1
Cut veal into thin strips (easier to do when the meat is frozen). Clean, wash, quarter and cut the fennel into strips. Cook spaetzle in boiling salted water for 12-15 minutes.
2
In the meantime, heat the oil in a large coated pan. Brown the meat in portions while turning. Season each portion with salt and pepper. Remove the meat and keep warm.
3
Place the strips of fennel in the pan and fry lightly in the cooking fat. Add the stock, bring to the boil and add the meat. Stir the sour cream with the cornstarch until smooth and add to the stock. Continue to cook over a low heat.
4
Drain the spaetzle on a sieve. Wash the herbs, dab dry and chop finely, except for something to garnish. Arrange the shredded meat with the fennel and the spaetzle on plates. Serve garnished with herbs.