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Veal Strips in Elderberry Liqueur Sauce

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Veal Strips in Elderberry Liqueur Sauce

The perfect veal strips in elderberry liqueur sauce recipe with a picture and simple step-by-step instructions.

  • 800 gr Veal schnitzel
  • 1 Onion
  • 1 Clove of garlic
  • 200 ml Elderberry liqueur
  • 50 ml Soy sauce
  • Salt, pepper, sugar
  • 800 gr Truffle potato
  • 500 gr Potatoes
  • 1 Egg yolk
  • Flour
  • Milk
  1. Chop the meat and marinate in soy sauce, dust with flour, cut the onion into small pieces, fry and caramelize with sugar. Add meat and fry with it. Deglaze with elderberry liqueur and reduce slightly. Boil both types of potatoes and use them to make two purees. Pour the purple puree into the dessert ring, mix the white puree with the egg yolk and pour into the piping nozzle and then spray on a crown. Gratinate in the oven at 200 degrees.
Dinner
European
veal strips in elderberry liqueur sauce

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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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