Description
Men now, in spring, the hottest days – the pursuit of the gifts and preparing the menu for a romantic lunch or dinner. And fuss in the kitchen of some representatives of the stronger sex scares a lot stronger than running around the shops! That is why I want to share one of the most rapid ways of cooking meat. This veal chops with mustard sauce and tomatoes. And if the meat is good, the result is also perfect. The focus of perfection - except quality - just at the swiftness...
Ingredients
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Veal
4 piece
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Cherry tomatoes
200 g
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Onion
1 piece
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Wine white semi-dry
200 ml
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Cream
50 ml
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Mustard
2 Tbsp
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Tarragon
20 g
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Parsley
20 g
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Butter
50 g
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Salt
-
Black pepper
Cooking
Chunks of veal should be cut into thin-thin, 4-5 mm high. And then another, and to recapture, for example, the bottom of the pan. Frying pan is better suited for this purpose than the traditional hammer with teeth. The hammer not only beats, it also disrupts the communication between the individual muscles, quite simply, tearing them. A pan mainly stomps, keeping the overall muscle structure in relative integrity.
Fry finely chopped onions in butter (25 g) until, until it becomes soft, add white wine and simmer over high heat until the wine has evaporated by half. Add the cream, reduce the heat and, whisking the sauce with a whisk, then simmer for about a minute. Remove the sauce from heat.
Veal medallions salt and pepper and fry in butter (25 g) from both sides. Three minutes on one side and a half-two on the other. That is, if your chops with a thickness of about 4-5 mm. can not overdo the Meat on the fire, so that it will not become what is called "sole". To shift the finished medallions in a warm place, Packed in foil.
In the remnants of meat sauce in the pan, where roasted medallions, pour the wine-cream sauce, add the Dijon mustard, season with salt and pepper, whisk and simmer for 5 minutes, then add tomatoes and herbs (greens pre-chop) and simmer another minute another.
Sauce with tomatoes by itself, pull on the garnish, but you can enhance the proportion of carbohydrates in this dish, by submitting it with mashed potatoes. Bon appetit!
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