Viennese juicy meat

Ingredients for 3 servings:

• 1 bunch of soup vegetables
• 5 thin beef schnitzels
• 3 tbsp vegetable oil
• 1 liter beef broth (or real beef cubes with 1 liter water)
• 1 tbsp marjoram, shredded
• 1 tbsp tomato paste
• 1 pinch(s) pepper, freshly ground
• 1 pinch of salt
• 2 cloves garlic
• Cornstarch or Bindobin / Fix-Einbrennung
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Sunday feasts from my childhood

I adapted this recipe from my mom and even slightly modified the preparation myself – we usually had pork (because it was cheaper), rarely beef. It’s also delicious with poultry, but it’s best with beef. Here’s how: Clean the soup vegetables (or 3-4 carrots, 1 yellow carrot, 70g celery + parsley, leek + parsley), peel if necessary, and finely chop (best with a grater or food processor). Wash the schnitzels, pat dry, and season with salt and pepper. Brown the schnitzels one after the other in 2 tablespoons of oil in a large meat pot, remove from the pot, and keep warm. Brown the finely chopped soup vegetables in the remaining oil and sauté gently to loosen the meat. The vegetables usually produce enough liquid; otherwise, deglaze with a very small amount of water. If you like, you can also add a splash of red wine. Then pour in the broth, add the marjoram, garlic, and tomato paste, and simmer for about 10-15 minutes (depending on how finely the vegetables were chopped). Remove from the heat and use a food processor to puree the soup vegetables completely in the broth. This creates a wonderful juice that usually doesn’t need any further thickening. Return to the heat and add the meat. Pour in the resulting meat juice. Don’t worry if the pureed juice is still very light from the vegetables—the beef will darken it nicely. Simmer the beef schnitzels in the juice over low heat for about 90 minutes until soft. Pork schnitzels for about 60 minutes, poultry for about 30-45 minutes (depending on thickness). As I said, in my experience, it tastes best with beef schnitzel. Taste the juice, adjust seasoning if necessary, and if necessary, thicken at the end of the cooking time with Bindobin or Fix-Einbrennung (spiced gravy), or a little cornstarch mixed with water, and bring back to a boil. Spätzle or dumplings with herbs go well with this.