Veal Tips Recipe
Veal tips with mushroom-brandy sauce, butterspätzle, side salad
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Ingredients
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Veal Tips
Butterspätzle
Side Salad
Method
Veal Tips
- 1
Prepare the Veal
Season the veal tips with salt and black pepper.
- 2
Sear the Veal
In a large skillet, heat olive oil over medium-high heat. Add the veal tips and sear for about 3-4 minutes on each side, until browned. Remove from the skillet and set aside.
- 3
- 4
Deglaze the Pan
Pour in the brandy and scrape the bottom of the skillet to release the browned bits. Allow it to simmer for 2-3 minutes.
- 5
Add Broth and Cream
Stir in the beef broth and heavy cream. Bring to a gentle simmer.
- 6
Combine with Veal
Return the seared veal tips to the skillet. Cook for an additional 5-7 minutes until the veal is cooked through and the sauce has thickened.
- 7
Finish with Parsley
Stir in the chopped parsley just before serving.
Butterspätzle
- 8
Prepare the Dough
In a mixing bowl, combine all-purpose flour, eggs, and salt. Mix until a smooth batter forms. If too thick, add a little water.
- 9
Cook the Spätzle
Bring a large pot of salted water to a boil. Using a spätzle maker or a colander, press the batter into the boiling water. Cook until they float to the surface, about 2-3 minutes.
- 10
Side Salad
- 11
Prepare the Salad
In a large bowl, combine mixed greens, cherry tomatoes, and sliced cucumber.
- 12
Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper.
- 13
Toss the Salad
Drizzle dressing over the salad and toss gently to combine.