John Myers
Kasseler in Mustard Cream
The perfect kasseler in mustard cream recipe with a picture and simple step-by-step instructions.
- 2 Kasseler cutlets, á approx. 250 g
- 1 tbsp Clarified butter
- 150 ml Meatsoup
- 2 tbsp Creme fraiche Cheese
- 1 tsp Flour
- Salt pepper
- 1 pinch Sugar
- 2 tsp Medium hot mustard
- 0,25 Bed Garden cress
- Pat the Kassel cutlets dry with kitchen paper. Heat the clarified butter in a pan and fry the chops on each side for about 2-3 minutes until light brown. Keep warm on a plate in the preheated oven at 100 degrees on the middle rack (convection not recommended).
- Deglaze the roast set with 150 ml meat stock and bring to the boil.
- Mix the creme fraiche with the flour and gradually stir into the broth. Bring to the boil once, season with salt, pepper, sugar and medium-hot mustard. Take the chops out of the oven, add the meat juice to the sauce and serve both sprinkled with 1/4 beet of cut garden cress.
- Mashed potatoes or parsnips tastes good with it.
- Tip 5: Take the meat out of the fridge at least half an hour before preparation and place it side by side. If it is at room temperature, it will stay tender and juicy when roasting.
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