RINDSCHNITZEL  mit  WURZELGEMÜSE 

Beef Escalope with Root Vegetables

4 beef escalopes
3 shallots or 1 small onion
1 tbsp. butter
2 tsp paprika powder
250 ml red wine
500 ml beef stock
1 tbsp. cornstarch

150 g carrots
150 g yellow turnips (carrots)
120 g celeriac
2 tsp. butter
3 tsp chives (finely chopped)
 

 

Pound escalopes carefully. Peel shallots, chop them and sauté in butter. Stir in paprika powder, fry briefly and add the wine. Boil down to 1 / 3, add the soup and bring to the boil.
Place esclopes into the pan, and simmer about 1 1 / 2 hours.
In the meantime wash vegetables, peel and dice them. Boil vegetable in salted water until al dente, strain, refresh with cold water and drain.
Remove escalopes. Mix well starch with 4 tablespoons water. Bring sauce to the boil, stir in starch and simmer for 1 minute stirring constantly. Add escalopes and simmer briefly.
Heat butter and sauté vegetable. Season to taste with salt and pepper.
Arrange escalopes with sauce and sprinkle with vegetable and chives.

  
     
     
 

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