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Connoisseur's Medley

4 servings

Ingredients

• 200 g Onions
• 80 g Fat
• 200 g Lean beef (strips)
• 200 g Veal (lean, in strips)
• 200 g Veal kidneys (skinned, in strips)
• Curry powder (nach Bedarf)
• Rose paprika (sweet noble) (nach Bedarf)
• 2 EL Tomato ketchup
• Garlic (nach Bedarf)
• 1 Prise Salt
• broth (nach Bedarf)
• 0.12 L whipped cream
• 30 g Flour
• 4 Stk mushrooms
• 30 g butter
• pineapple slices, canned (nach Bedarf)
• Stewed cherries (nach Bedarf)
• buttered rice (steamed) (nach Bedarf)

Instructions

1. Finely chop onions and sauté until golden yellow in hot fat.
2. Cut beef, veal, and veal kidneys into pencil-thick strips and brown together.
3. Add a little curry powder, noble sweet paprika, tomato ketchup, crushed garlic, salt, and a splash of broth, and braise until tender.
4. Whisk cream with flour until smooth, stir in, and bring to a quick boil.
5. Plate the dish.
6. Clean mushrooms, slice them into sheets, and sauté in butter.
7. Arrange around the meat and decorate with pineapple slices and preserved cherries.
8. Serve braised buttered rice as a side dish.

Based on a cookbook by Hans Hofer (1964), adapted with AI.