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Dsseldorf Senfrostbraten Recipe

Dsseldorf Senfrostbraten

Recipe Ingredients for Dsseldorf Senfrostbraten

2 tbsp Spicy mustard
2 tbsp Sweet mustard
150 grams Stielmus (Alternative: spinach)
2 Schb Cattle back
some Salt
some Pepper
some Flour
2 tbsp Butter
2 tbsp Butter
50 cl Cream
300 ml Broth
3 pc Onions, peeled and chopped
2 tbsp Butter
1 pc Bay leaf
1 tsp Sugar
some Salt
some Pepper

Dsseldorf Senfrostbraten Recipe Directions

Preheat the oven to 180 ° C (160 ° C fan / gas mark 2-3) Preheat. Seasoning in a pan with butter, the onions with salt and pepper, add bay leaves and slowly fry soft. Add sugar caramelize, make and season with salt and pepper. Meanwhile Stielmus Wash, shake dry and clean, cut the stems into chunks, lightly teasing the leaves.

The slices of meat with salt and pepper. The two types of mustard and mix well, sprinkle the meat slices on both sides so thin, dredge in flour (to make the mustard does not burn during frying) and fry in a skillet on both sides with butter, then cook in the oven about ten minutes yet finished.

Meanwhile, sauté the Stielmusstiele in a pan with the butter, then add the leaves and cook until soft. Meat from the oven, brush again with mustard and put the onion puree. In the oven warm. The drippings in the pan pour in broth and simmer until reduced by half. Stir in cream, bring to a boil and season the sauce. Serve meat with sauce and Stielmus. Serve with boiled potatoes.


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