Spanish veal entrecote

0 - 30 minutes
veal entrecotes


Sprinkle the meat with salt and pepper. Wipe the mushrooms and slice them. Skin and finely chop the onion. Peel a clove of garlic and finely chop or crush it above the mushrooms.

Heat the oil and fry the entrecotes golden brown in 2-3 minutes per side. Remove from the pan and keep warm under aluminium foil or in the oven. Add the mushrooms, garlic and onion to the oil and fry briefly. Add the wine and the tomato puree and cook for 3 minutes. Then add the cocoa, saffron and 1 tbsp. of almonds.

Serve the sauce as an accompaniment to the cutlets and sprinkle them with the remaining almonds. Serve with rice and a fresh green salad.

* Use veal escalopes or tenderloin instead of entrecôte.
* Add 75 gr. cubed chorizo to the sauce.


  • 4 pieces of 150-200 gr. each veal entrecotes
  • freshly ground pepper
  • salt
  • 200 gr. mushrooms
  • 1 onion
  • 1 clove garlic
  • 3 tbsp. olive oil
  • 2½ dl. white wine
  • 1 tbsp. tomato puree
  • 2 tsp. cocoa powder
  • pinch saffron powder or a few saffron threads
  • 2 tbsp. finely chopped or sliced almonds

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