Spicy Tyrolean veal strips

Ingredients for 4 servings:

• ¾ kg veal escalope
• 1 onion(s)
• 250 g mushrooms
• 70 g bacon
• oil
• 250 ml whipped cream
• 125 g crème fraîche
• 100g Gorgonzola
• 1 tbsp mustard
• 3 cl cognac or brandy
• Paprika powder
• salt and pepper
• some curry powder
• Parsley, chopped

Instructions

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

quick and incredibly tasty

Cut the meat into strips. Peel the onion and dice it along with the bacon. Trim and thinly slice the mushrooms. Quickly fry the meat in hot oil, then remove from the pan. Sauté the onion and bacon in the pan. Add the mushrooms and fry briefly. Deglaze with brandy and pour in the whipped cream. Bring to a boil, then stir in the crème fraîche. Finely chop the Gorgonzola, add it, and let it melt into the sauce. Season to taste with salt, pepper, mustard, and a little curry powder (not too much). Finally, add the meat back in, heat briefly in the sauce, and garnish with parsley. Spätzle goes wonderfully with this dish.