Kalbs-Paprikageschnetzeltes

Ingredients

• 600 g veal (e.g., top loin)
• Salt
• Pepper (freshly ground)
• 0.25 tsp paprika powder (sweet)
• 200 g bell peppers (red, yellow, green)
• 1 clove garlic
• 60 g white onions
• 250 g tomatoes
• 3 tbsp olive oil
• 1 tbsp Tomato Paste
• 400 ml veal stock
• 1 tbsp finely chopped herbs (lemon basil, parsley)
• 625 ml water (or vegetable broth)
• 40 g Butter
• 0.5 tsp Salt
• 180 g polenta (medium grind)
• 1 tbsp plant oil
• 40 g butter (for frying)

Instructions

1. 1.

   First prepare the polenta; bring the water or stock with butter and salt to a boil in a pot. Pour the polenta into the boiling liquid in a thin stream while stirring vigorously, ensuring the liquid stays simmering so no lumps form. Continue stirring clockwise until the mixture separates from the pot edges, about 20 minutes. Spread the finished polenta onto a damp board into a 1 cm thick slab, cover with foil and let cool. Cut into desired shapes (drops, squares, diamonds).

2. 2.

   For the veal strips cut the meat into thin slices. Season with salt, pepper, and paprika. Quarter the bell peppers, remove stems, seeds, and white membranes, then slice into thin ribbons. Peel garlic and onion, finely dice both. Blanch tomatoes briefly, shock in cold water, peel, quarter, remove stems and seeds, strain the juice, and cut the flesh into ½ cm cubes. Heat olive oil in a pan and sear the veal portions in batches. Remove; add peppers, garlic, and onion to the pan, sauté while stirring. Return the veal, stir in tomato paste, and brown briefly. Deglaze with stock and tomato juice, simmer for 10 minutes, adding tomato cubes in the last 5 minutes. Adjust thickness if needed. Sprinkle herbs and taste again. Heat oil and butter in a separate pan; fry polenta pieces on both sides until golden yellow. Plate veal and polenta together and garnish with lemon basil.