Sliced ​​meat in caper sauce

Ingredients for 3 servings:

• 500 g veal escalope, pork fillet or turkey breast
• 3 carrots
• 2 onions
• 2 tbsp oil (sunflower oil)
• 1 tbsp flour
• 125 ml wine, white, dry
• 1 pinch(s) of salt and pepper
• 1 cup of cream
• 2 tbsp capers
• 1 clove(s) garlic

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely shred the meat, slice the carrots into thin sticks, and finely chop the onions and garlic. Heat the oil in a large pan, briefly sear the shredded meat, remove from the pan, and keep warm. Sauté the onions, garlic, and carrot strips in the frying fat for 3-4 minutes, then add the pre-fried meat. Stir and fry for another 1-2 minutes. Dust with flour, allow to brown slightly, and then deglaze with wine. Season with salt and pepper, stir in the cream, and drained capers, and bring back to a boil. Side dish: tagliatelle or rice, or as a filling for puff pastry tarts—they’ve sadly gone out of fashion, but they’re so delicious! Tip: the same thing tastes just as good with pork fillet or turkey breast!