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Veal cutlets with baby spinach & morel risotto
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 596
  • Fat about 28g
  • Carbohydrates about 44g
  • Protein about 37g
This is needed
This is needed for 4 people
Veal steaks
  • a little oil
  • 1 shallot, finely chopped
  • a little pepper
  • 0.5 dl cognac
  • 4 veal cutlets (approx. 180 g each)
  • 1 tsp salt
  • 2 dl meat bouillon
  • 1 dl cream
  • salt to taste
  • 0.5 tbsp oil
  • 1 shallot, finely chopped
  • 200 g risotto rice
  • 4 dl vegetable bouillon
  • 1 dl white wine
  • 250 g baby spinach
  • 50 g cream cheese
  • 20 g dried morel mushrooms, soaked, halved, washed thoroughly, drained
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And that's how it's done
And that's how it's done
Veal steaks
Heat a little oil in a large non-stick frying pan. Reduce the heat, season the meat, fry over a medium heat for approx. 4 mins. on each side, keep warm. Sauté the shallot. Pour in the cognac and reduce almost completely. Pour in the stock and cream, simmer for approx. 5 mins., season.
Heat the oil in a pan. Sauté the shallot. Add the rice, cook while stirring until translucent. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 5 mins., add the baby spinach and morels, simmer for a further 15 mins. until the rice is al dente. Stir in the cheese.