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Veal Fillet "Gourmet's Dream"

4 servings

Ingredients

• 400 g Veal fillet (cut into finger-thick strips)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Paprika powder (nach Bedarf)
• Flour (nach Bedarf)
• 80 g Oil
• 40 g butter
• 150 g mushrooms (cleaned, quartered)
• 200 g Poultry liver (diced)
• 1 TL Tomato paste
• 0.12 L White wine
• broth (nach Bedarf)
• Lemon juice (nach Bedarf)
• Worcestershire sauce (nach Bedarf)
• Parsley (fresh) (nach Bedarf)
• ham slices (nach Bedarf)
• Peas (small) (nach Bedarf)
• Potatoes (sliced) (nach Bedarf)

Instructions

1. Cut 400 g veal fillet into finger-thick strips, salt, pepper, season with paprika and dust with flour.
2. Quickly brown in 80 g hot oil.
3. Add 40 g butter, 150 g cleaned, quartered mushrooms and 200 g finely diced poultry liver and brown together.
4. Stir in one teaspoon tomato paste, dust with some flour, pour in 0.125 l white wine and some broth or water and bring briefly to the boil.
5. Season savory with lemon juice and Worcestershire sauce.
6. Arrange and sprinkle with finely chopped parsley.
7. Briefly brown ham slices, form into cornets and fill with small peas sautéed in butter.
8. Arrange on the side with the main course.
9. Serve golden-fried potato slices as an accompaniment.

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