RAHMRINDSCHNITZEL  

Beef Escalopes with Sour Cream

4 beef escalopes
1 onion
250 ml beef stock
1 bay leaf
100 ml white wine
1 tbsp. sour cream
2 cloves of garlic (chopped)
1 tbsp. flour
salt, pepper, mustard

 

 

Plating escalopes, salt and pepper and coat on one side with mustard. Fra in oil on both sides until brown and remove from pan. Roast onion in the frying residue and´douse with
the soup. Meat, peppercorns, bay leaf and the garlic. Simmer until escalopes are tender and remove.
Mix well flour with sour cream and thicken the sauce with it. Refine with white wine.
Warm up escalopes in the sauce.

 

       Side dish: pasta, potatoes
     
 

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