Veal escalopes with pepper sauce and pasta
Serves 3. A recipe by chef Ivan Manchev.
Ingredients
| 400 г | à la minute steak from young veal (Порция свежест) |
| 40 мл | oil Promienna |
| 80 г | German butter Pilos |
| — | salt and black pepper |
| 150 г | pasta (of choice) |
| 1 | green pepper (for the sauce) |
| 1 | red pepper (for the sauce) |
| 1 | onion (for the sauce) |
| 30 мл | oil Promienna (for the sauce) |
| 40 г | German butter Pilos (for the sauce) |
| 4 | garlic cloves (for the sauce) |
| 6 | black peppercorns (for the sauce) |
| 1 с.л. | flour (for the sauce) |
| 1 | thyme sprig (for the sauce) |
| 100 мл | cooking cream Pilos (for the sauce) |
| 250 мл | vegetable stock (for the sauce) |
| 100 мл | red wine (for the sauce) |
| 1 | bay leaf (for the sauce) |
| — | curly parsley for garnish |
Instructions
We start with preparing the sauce, by finely chopping the onion and cutting the peppers into julienne and sautéing them in the heated oil and butter. We add the minced garlic too and once they soften, we add the thyme, bay leaf, black pepper and flour. We stir everything well and pour in the red wine and the stock. We let the sauce reduce for about ten minutes, after which we pour in the cream and season with salt and black pepper. When it thickens, we take it off the heat.
We boil the pasta according to the package instructions and season it with salt and 40 g butter. In a separate pan we heat the oil and sear the veal steaks for 3 – 4 min on each side; beforehand we have thinned them, cut them in two and seasoned them with salt and black pepper. When we turn them over, we add the remaining butter and baste them generously with the fat.
We serve the pasta on a plate, arrange 2 – 3 veal escalopes on top, drizzle with pepper sauce and garnish with the curly parsley.