Beef Escalope in Vegetable Sauce with Spirali

For the Beef Schnitzl in Vegetable Sauce with Spiralli, dice the onion, peel the greens, rinse briefly and cut into slices. Cut the garlic cloves into small cubes.

Put everything aside. Now place the beef cutlets in cling film and pound briefly, salt, sprinkle one side with pepper and coat with mustard, dust with flour.

Heat some olive oil in a coated frying pan and brown the cutlets briefly on both sides. Then put them aside on a plate.

Sauté the onion, vegetables and garlic in the drippings. Then place the cutlets on top of the vegetables and add about 1/4l of soup stock until the meat is covered.

Simmer on medium heat for about 1 to 1 1/2h until the meat is tender. If necessary, add more soup. Turn the schnitzels over after about half the time. After the meat is cooked, carefully set the cutlets aside and puree the vegetables with a blender.

Pour in the soup until you have a creamy sauce and then add cream or a little bit of cream and let the escalopes simmer for another 5-10 minutes.

Preparation Tip:

Instead of spirali, you can also serve other types of pasta or rice with the beef schnitzel.

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