Strips of Veal in Creamy Sauce with Spaetzle
Ingredients
- 400ml Oldenburger Chef’s Cooking Cream 20 % fat
- 1.6 kg topside of veal
- 1.2 kg mushrooms
- 200 g onions
- 600 ml veal stock
- 100 ml rapeseed oil white wine sea salt pepper sugar
- 1,2 kg frozen spaetzle
Instructions
Preparation
Slice the veal into strips and season with salt and pepper. Clean the mushrooms and slice. Peel the onion and dice finely.
Prepare the spaetzle and keep warm.
Preparing the Meat
Heat oil in pan. Place the seasoned veal strips in the pan and sear. Take the meat out again.
Preparing the Mushroom Sauce
Add the mushrooms and diced onions to sauté. Deglaze with some white wine and then pour in Oldenburger Chef’s cooking cream. Reduce until you achieve the desired consistency and then season to taste.
The Final Touch
Shortly before serving, add the veal and any meat juices to the sauce. Add the spaetzle and serve.
Tips from Chefs to Chefs
Cooking cream will add a wonderfully smooth texture to any sauce. Compared to butter, the fat’s crystallization is delayed in cream. Thus large parts of the fat stay liquid even at low temperatures – leaving the sauce looking appetizingly for longer.
Recommended Products
Oldenburger Chef's Cooking Cream 20% fat, UHT, 1kg
- hot application
- perfect for refining
- heat- and acid-stable
- for long cooking processes