Strips of Veal in Creamy Sauce with Spaetzle

Source: https://www.oldenburger-professional.com/rcp_recipe/strips-of-veal-in-creamy-sauce-with-spaetzle

Total time

60 Minutes

Difficulty

advanced

Ingredients

Portions

Quantity	Unit	Ingredient
400	ml	Oldenburger Chef’s Cooking Cream 20 % fat
1.6	kg	topside of veal
1.2		mushrooms
200	g	onions
600	ml	veal stock
100	ml	rapeseed oil white wine sea salt pepper sugar
1.2	kg	frozen spaetzle

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.