Veal steak with spring vegetables
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
2
- 300 g small carrots
- 1 Kohlrabi
- 200 g Sweet peas
- 2 (approx. 200 g) thin veal steaks
- 15 g Butter or margarine
- 20 g Flour
- 1/8 l Vegetable broth (instant)
- 1/8 l Milk
- 7-10 Tbsp Pepper
- 1 TABLESPOON Oil
- 7-10 Tbsp Chervil
Directions
- 1
Clean, wash and peel the carrots. Clean, wash, peel and cut the kohlrabi into pieces. Clean and wash sugar snap peas. Cook carrots and kohlrabi in boiling salted water for about 15 minutes. After 12 minutes of cooking time add the mangetout and cook until done. In the meantime, wash the meat and pat dry.
- 2
Heat the fat in a saucepan, dust with flour and sauté. Deglaze with stock and milk, bring to the boil and season with salt and pepper. Heat oil in a pan, fry meat in it from both sides for about 2-3 minutes, then season with salt and pepper. Drain the vegetables and fold into the sauce. Arrange vegetables and meat on a plate and serve garnished with chervil
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