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Preheat oven to 200°C.
Dice mushrooms and onions, halve tomatoes. Mix well flour, salt and
pepper and cover cutlets on both sides. Fry cutlets in oil on each side
for two minutes and remove them. Add onions and mushrooms and sear them.
Season with juniper berries, bay leaves, marjoram, salt, pepper and
paprika powder. Fold in tomato paste, cover with 20 g flour, douse with
beef stock and cream and simmer about 5 minutes. Season to taste with
salt and pepper and add tomatoes.
Put cutlets into a casserole, cover with sauce and place bacon slices
upon.
Rost in oven about 1 hour. |
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