Veal steak in lemon cream and pepper sauce

Name: Veal steak in lemon cream and pepper sauce
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 250 g large carrots; 250 g Potatoes; 7-10 Tbsp Salt; 1 (approx. 125 g) Veal steak; 7-10 Tbsp white pepper; 1 TABLESPOON Flour; 1 TABLESPOON Butter or margarine; 50 g Whipped cream; 100 ml Bratenfond; 1 TEASPOON dark sauce thickener; 1 TEASPOON pickled green peppercorns; 7-10 Tbsp a few squirts of lime juice; 7-10 Tbsp pink berries; 7-10 Tbsp slices of lime, mint and balm leaves

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

250 g large carrots
250 g Potatoes
7-10 Tbsp Salt
1 (approx. 125 g) Veal steak
7-10 Tbsp white pepper
1 TABLESPOON Flour
1 TABLESPOON Butter or margarine
50 g Whipped cream
100 ml Bratenfond
1 TEASPOON dark sauce thickener
1 TEASPOON pickled green peppercorns
7-10 Tbsp a few squirts of lime juice
7-10 Tbsp pink berries
7-10 Tbsp slices of lime, mint and balm leaves

Directions

1
Peel and wash the carrots and potatoes and cut them into balls or dice them as desired. Cook in boiling salted water for about 12 minutes. In the meantime, wash and dry veal steaks.
2
Season with salt and pepper, turn lightly in flour. Fry in hot fat for 2-3 minutes on each side, remove and keep warm. Deglaze roast with cream and roast stock, bring to the boil briefly and thicken with sauce thickener.
3
Bring to the boil again. Season to taste with salt, pickled green pepper and lime juice. Serve steak, vegetables and sauce sprinkled with pink berries. Garnish with slices of lime, mint and lemon balm leaves as desired.