Veal Strips with Orange Mustard Sauce

Ingredients

• 50 g sugar snap peas
• salt, freshly ground pepper
• 2 carrots
• 1 onion
• 400 g veal cutlets
• 2 tbsp oil
• 300 ml veal stock
• 2-3 tbsp Dijon mustard
• 50 g crème fraîche
• zest and juice of 1 untreated orange

Instructions

1. 1.

   Rinse and trim the sugar snap peas. Blanch in salted water for 1 minute, drain and set aside. Peel and finely dice the onion. Slice the veal cutlets into strips. Heat oil in a pan. Sauté the veal strips and onion until browned. Add the veal stock. Cover and simmer for 15-20 minutes. Stir in mustard and crème fraîche. Season with salt and pepper, bring to a boil once. Add the snap peas, carrots, orange zest and juice; heat through briefly.