John Myers
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Veal Strips with Mashed Turnip and Butter Vegetables
The perfect veal strips with mashed turnip and butter vegetables recipe with a picture and simple step-by-step instructions.
Sliced veal:
- 350 g Calf goulash
- 1 Onion (approx. 50 g)
- 2 tbsp Sunflower oil
- 1 tbsp Flour
- 200 ml Beef broth (1 teaspoon instant)
- 200 g Cream
- 2 tbsp Double cream
- 0,5 tsp Salt
- 0,5 tsp Pepper
- 1 tsp Lemon juice
Mashed turnip:
- 1 Turnip (also called kohlrabi) approx. 750 g
- 1 Large onion (approx. 100 g)
- 1 tsp Salt
- 1 tbsp Butter
- 2 tbsp Double cream
- 2 Strong pinches of salt
- 1 Strong pinch of pepper from the mill
- 1 Strong pinch of chilli flakes from the mill
Buttered vegetables:
- 1 pack Butter vegetables (300 g / here: From Aldi Süd – GARTENKRONE)
- 1 pinch Salt
- 1 pinch Pepper
- 1 tbsp Parsley (frozen)
Sliced veal:
- Cut the meat into strips. Peel the onion and chop finely. In a pan with sunflower oil (2 tbsp), stir-fry the meat strips for approx. 5 minutes. Add the onion cubes and fry briefly. Dust with flour (1 tbsp) and deglaze with the stock (200 ml). Add the cream (200 g) and double crème (2 tablespoons), season with salt (½ teaspoon), pepper (½ teaspoon) and lemon juice (1 teaspoon) and simmer for about 15 minutes. The liquid should be reduced well and creamy.
Mashed turnip:
- Peel and dice the turnip. Peel the onion and chop finely. Boil the diced rutabaga with the diced onions in salted water (1 teaspoon), drain, add butter (1 tbsp) and double cream (2 tbsp). Add the salts (2 big pinches), pepper (1 pinch) and chilli flakes (1 pinch) and roughly work / mash everything.
Buttered vegetables:
- Prepare the butter vegetables according to the instructions on the package and season with salt (1 pinch) and pepper (1 pinch) if necessary. Finally fold in the parsley (1 tbsp).
Serve:
- Serve veal slices with mashed turnip and buttered vegetables.
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