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Kassel Steaks with Vegetable Julienne

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Kassel Steaks with Vegetable Julienne

The perfect kassel steaks with vegetable julienne recipe with a picture and simple step-by-step instructions.

  • 2 medium sized Carrots
  • 250 g Celery
  • 1 pole Leek
  • 2 El Oil
  • 8 Triggered Kassel chops
  • Pepper salt
  • 1 tbsp Flour
  • 150 ml Cream
  • 1 tsp Vegetable broth
  • 2 tbsp Capers
  • 1 El Medium hot mustard
  1. Peel, clean and wash vegetables. Cut the vegetables into fine strips (julienne).
  1. Heat the oil in a pan. Pat dry the smoked pork and fry for about 2 minutes on each side. Season with pepper. Keep warm.
  1. Sauté the vegetables in the hot frying fat for about 5 minutes. Dust with flour and sauté briefly while stirring. Stir in 1/4 l water, cream and stock. Bring to the boil, add capers and simmer for about 5 minutes.
  1. Stir the mustard into the sauce. Season to taste with salt and pepper. Let the steaks steep in the sauce. Mashed potatoes tastes good with it.
Dinner
European
kassel steaks with vegetable julienne

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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