Finnish veal strips with smoked salmon

Ingredients

  • 300 gr. veal roast
  • 2 shallots or 1 red onion
  • 100 gr. (oyster) mushrooms
  • 1 tbsp. butter
  • 1 tbsp. flour
  • 4 tbsp. sunflower oil or olive oil
  • 1 dl. dry white wine
  • 1 small cup (125 ml.) sour cream
  • salt, pepper
  • 150 gr. chopped smoked salmon snippets
  • 1 tbsp. capers
  • a few sprigs of dill

Nutrition values

4
30 - 60 minutes
veal roast
*
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Preparation

Slice the veal roast finely. Peel the shallots or onion and chop finely. Clean the mushrooms and slice them. Mix the butter with the flour. Heat the oil. Fry the slices of veal roast for about 5 minutes, until golden brown all over. Remove them from the pan, allow them to drain and keep them warm.

Sauté the onion in the oil and add the mushrooms briefly. Add the wine and sour cream and mix the butter-flour mixture into the sauce, stirring well. Heat the mixture until the sauce binds. Add salt and pepper to taste. Chop the salmon snippets even more finely. Stir into the sauce, with the slices of veal roast and capers, and heat everything thoroughly. Serve in deep plates, with a sprig of dill.

Tips:
* Replace the veal roast with veal fillet or escalopes.
* Add 50 gr. cubes of boiled beetroot to the sauce.

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