Veal Strips

Ingredients

• 600 g veal (cutlet meat)
• 1 red pepper
• 2 tsp grated lemon zest
• 4 tbsp oil
• Salt
• Pepper (freshly ground)
• 300 g Mushrooms
• 200 ml veal stock
• 125 ml white wine
• 100 g yogurt
• 2 tbsp light sauce thickener
• 350 g ribbon pasta

Instructions

1. 1.

   Cut the meat first into slices, then into thin strips.

2. 2.

   Halve the pepper lengthwise, deseed, and dice finely. Mix pepper with lemon zest and oil, season with salt and pepper. Place meat and seasoned oil in a freezer bag and marinate for about 30 minutes.

3. 3.

   Clean mushrooms and slice them. Heat a non‑stick pan strongly and sear the meat portions quickly, remove and keep warm.

4. 4.

   Cook pasta in boiling salted water until al dente.

5. 5.

   Sauté mushrooms briefly in the pan drippings, add stock and wine, reduce the liquid rapidly by about one third.

6. 6.

   Whisk yogurt and sauce thickener until smooth, stir into the sauce, bring to a boil, let thicken, season. Return meat to the sauce and warm through.

7. 7.

   Drain pasta and set aside.

8. 8.

   Plate veal strips with sauce over ribbon pasta and serve.