Braised beef schnitzel

Ingredients for 2 servings:

• 300 g beef (beef schnitzel)
• 5 carrots
• 1 large onion(s)
• 2 tbsp parsley, freshly chopped
• ½ liter broth
• 3 slices of Black Forest ham
• 1 clove(s) garlic
• 20 g cornstarch
• Tarragon mustard
• 500 ml beef broth

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 3 hours 5 minutes

with Black Forest ham and vegetables

Take the meat out of the refrigerator about 1 hour before preparation and brush it with tarragon mustard. Dice the onion as finely as possible. Cut the carrots into small pieces. Cut the ham into small pieces and chop the parsley. Heat a little oil in a deep pan and fry the onion, carrots, and ham. Once the ingredients have taken on a little color, add the finely chopped garlic. Season the beef escalopes with salt, place them on the ham mixture, and let them simmer until white. When the meat has turned white, pour in the hot stock. Add the parsley and cover. Simmer over low heat for about 1.5 hours, until the meat is tender. When the meat can be broken apart with a wooden spoon, it’s done. If desired, thicken with a little cornstarch dissolved in a little cold water. Serve with spiral noodles, spaetzle, or potatoes.