Heat the butter and fry the diced veal golden brown in 10-12 minutes. Remove the meat from the pan and keep it warm. Peel and finely chop the onions. Sauté them in the butter. Drain the beetroots and chop coarsely. Fresh beetroot takes approximately 1 hour to boil, depending on its size. Add them to the onions, along with the marinade or the beetroot juice and the capers. Stir in the sour cream or crème fraîche. Season to taste.
Place the meat in the sauce and warm through for 5-7 minutes. Dilute the sauce with a dash of yoghurt or cream if required. Slice the lemon or lime and use to garnish. Serve with mashed potatoes and cranberry sauce.
* Use pieces of tenderloin or escalopes instead of diced veal.
* Add 1 tsp. mustard to the sauce.