Sliced ​​meat with Peppers and Croquettes (Roman Weidenfeller)

5 from 6 votes
Prep Time 20 mins
Cook Time 10 mins
Rest Time 10 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 245 kcal



  • 500 g Veal fillet
  • 2 tbsp Sunflower oil
  • 1 Pc. Garlic bulb fresh
  • 1 Pc. Red Onion
  • 100 ml White wine
  • 1 tsp Sweet paprika powder
  • 3 tbsp Ayvar
  • 3 Pc. Peppers, yellow, green and red
  • 200 ml Cream
  • 1 bunch Parsley
  • Salt
  • Pepper


  • 1 kg Jacket potatoes, cooked and cooled
  • 3 Pc. Egg yolk
  • 200 g Potato flour (maybe a little more if the mixture is too moist)
  • Salt
  • Nutmeg
  • 100 g Flour
  • 2 Pc. Eggs
  • 100 g Breadcrumbs
  • 1 Pc. Lemon
  • Oil for deep-frying


  • Preheat the oven to 80 degrees.
  • Oil and salt the veal fillet. Cook on the grill to a core temperature of 45 degrees. Let rest in the oven until needed.
  • Halve the garlic, peel and finely dice the onions. Sweat in sunflower oil, deglaze with white wine and reduce.
  • Add sweet paprika and about 3 tbsp Ayvar. Peel the bell pepper and cut into strips. Pour into the sauce and pour on the cream, season with salt and pepper and add the juice of half a lemon. Reduce until creamy, then remove the garlic bulb.
  • Press the boiled jacket potatoes through the potato press, season with egg yolk, potato flour, salt and nutmeg. Shape the mixture into croquettes.
  • Set up the panier line: Fill three plates, one with breadcrumbs, one with flour and the third with 2 beaten eggs, a little salt and oil.
  • Roll the coquettes first in flour, then in egg and finally in breadcrumbs. Then fry in vegetable oil at 160 degrees until golden brown.
  • Cut the meat into slices and add to the sauce, add 1 handful of chopped parsley. Arrange the ragout in a deep plate, serve the croquettes a part. Sprinkle with a little parsley and create a slice of lemon.
  • Image rights: Wiese Genuss


Serving: 100gCalories: 245kcalCarbohydrates: 14.5gProtein: 11.2gFat: 15.1g
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Written by John Myers

Professional Chef with 25 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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