Veal strips in tomato cream

Ingredients for 2 servings:

• 300 g veal, shredded
• 35 g clarified butter
• 20 g flour
• 1 medium-sized onion(s), finely diced
• 1 clove(s) garlic, finely diced
• 200 g tomatoes, from the can, peeled, drained, diced
• 50 g cream
• 100 g crème fraîche
• 1 tbsp tomato paste
• 200 ml veal stock
• n. B. Pepper, white, from the mill
• n. B. Salt
• n. B. Chives, cut into rolls

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

with tagliatelle or rice

Sauté the onion and garlic in 10g of clarified butter until translucent and set aside. Pat the shredded meat dry, dust with flour, and fry in a pan with 25g of heated clarified butter until golden brown on all sides. Deglaze with the veal stock, loosening any juices, and season with salt and pepper. Combine the cream, crème fraîche, and tomato paste and stir into the meat. Simmer for about 2 minutes. Now add the sautéed onion and garlic, and simmer covered for about 30 minutes. Finally, stir in the diced tomatoes, bring back to a boil, and season with salt and pepper. Tagliatelle or rice are the best accompaniments. Garnish with the chives when serving.