Blog - Weingut Günter + Regina Triebaumer - Weingut Günter + Regina Triebaumer

Name: Blog - Weingut Günter + Regina Triebaumer - Weingut Günter + Regina Triebaumer
Ingredients: Veal escallops (leg cut, á 150 g); 2 tablespoons capers; ½ peal of lemon; 1 tablespoon flour; 1 tablespoon tomato purée; 65 ml white TRIE; 200 ml beef broth (or gravy); ¼ l cream; 1 tablespoon chopped parsley; salt; white pepper; flour; oil

www.triebaumer.at

Delicate veal escalopes in a rich caper cream sauce make for a sophisticated meal, perfect with a glass of Merlot or Trié Weiss.

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Ingredients

Veal escallops (leg cut, á 150 g)
2 tablespoons capers
½ peal of lemon
1 tablespoon flour
1 tablespoon tomato purée
65 ml white TRIE
200 ml beef broth (or gravy)
¼ l cream
1 tablespoon chopped parsley
salt
white pepper
flour
oil

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