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Veal steaks with lemon and tomato sauce

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Ingredients for 4 servings:

  • 4 steak(s) (veal saddle steaks)
  • 1 tbsp flour
  • 100 g tomatoes, dried in oil
  • 1 lemon(s), untreated
  • 1 tsp sugar
  • Salt
  • pepper
  • basil

Instructions

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

Rinse the steaks under cold water, pat dry, and dust with flour. Drain the tomatoes, remove as much oil as possible with kitchen paper, and cut into fine strips. Finely grate the lemon, squeeze out the juice, and mix with 10 tablespoons of water. Heat 1-2 tablespoons of the sun-dried tomato oil in a pan and fry the steaks for 5-7 minutes. Remove from the pan, season with salt and pepper, and keep warm. Now deglaze the pan juices with the lemon water and stir in the tomato strips. Season the sauce with lemon zest, sugar, salt, and pepper, and reheat the steaks. Garnish with basil and serve with buttered spaghetti or polenta.

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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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