|
Peel carrots and kohlrabi. Cut carrots into bite sized
peaces, kohlrabi into 1 cm thick slices. Sautée vegetables in a little
oil, douse with 100 ml of water, cover and cook until al dente (about 12
minutes). Cut the meat into equal slices, press a little flat and season
with salt and pepper. Preheat oven. Heat oil and fry the meat on both
sides. Wrap medaillons into aluminium foil and keep warm into oven.
Douse frying residue with soup and boil up. Whisk the sour cream and
flour and stir into the sauce. Simmer for a few minutes. Stir in parsley
and froth up with a hand blender.
Serve meat with sauce and vegetables. |
|