Natural steak with young carrots and spinach
Ingredients for 4 people:
600 g thin veal steaks
60 g smooth flour
40 g butter
1 tablespoon sunflower oil
3 cloves garlic
100 ml dry white wine
150 ml meat stock
1 tablespoon freshly chopped parsley
1 tablespoon lemon juice
for the side dish:
40 g butter
1 tablespoon of sunflower oil
400 g young carrots
100 g fresh spinach
salt and freshly ground black pepper
Peel, wash and slice the carrots.
Add the butter and sunflower oil to the pan. Add the chopped onions and carrots, season with salt, and simmer everything together over a medium heat until the ingredients are slightly soft. Then add the fresh spinach and turn occasionally until the spinach collapses. Then add the sliced garlic and chopped parsley to the vegetables, mix and, as soon as the garlic starts to smell, remove the vegetables from the heat.
Beat the veal steaks lightly with a meat mallet, season with salt and roll them in smooth flour. Add the butter and sunflower oil to the pan and fry the veal steaks for about 2 minutes on each side. Then add the sliced garlic and as soon as it starts to smell, add dry white wine, and wait until the wine has half evaporated. Then sprinkle the ingredients with chopped parsley, pour in the meat stock, lemon juice, season with freshly ground pepper and simmer for another 2-3 minutes.
Arrange the vegetables on the plates, place the steaks on top, cover everything with the sauce and decorate.