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Minced Pork or Veal Tenderloin: Schweins Oder Kalbspedschnetzettes

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  • Jamie Rahm
    Minced Pork or Veal Tenderloin: Schweins Oder Kalbspedschnetzettes Recipe courtesy Wolfgang Puck, 2001 TVFN, Wolfgang Puck, Show #WP1B18: A Taste of Salzburg 4
    Message 1 of 1 , Nov 3, 2001
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      Minced Pork or Veal Tenderloin: Schweins Oder Kalbspedschnetzettes
      Recipe courtesy Wolfgang Puck, 2001
      TVFN, Wolfgang Puck, Show #WP1B18: A Taste of Salzburg

      4 tablespoons oil
      2 pounds pork or veal tenderloin, minced
      Salt
      Freshly ground black pepper
      3 tablespoons butter
      1 onion, finely chopped
      3 cloves garlic, minced
      1 pound chanterelles, trimmed
      1 cup heavy cream
      1 teaspoon sweet paprika
      1/4 teaspoon spicy paprika
      1 tablespoon minced marjoram leaves
      2 tablespoons minced parsley leaves, plus extra for garnish
      2 tablespoons creme fraiche
      1 pound wide egg noodles, cooked to al dente

      Heat heavy saute pan. Then add oil until it begins to smoke. Sear the
      meat until golden brown, season with salt and pepper. Transfer meat
      to a strainer. Reserve meat and juice separately.

      Add the butter to the pan. When it begins to brown, add onions,
      garlic, and chanterelles. Saute over high heat until all the liquid
      has reduced. Add heavy cream, paprikas, and the juice from the meat.
      Reduce until sauce has lightly thickened. Add the reserved meat,
      marjoram and parsley, and season with salt and pepper. Stir in creme
      fraiche.

      Serve over noodles, on heated plates, and garnish with minced parsley.

      Yield: Serves 4 to 6
      Prep Time: 20 minutes
      Cook Time: 20 minutes
      Difficulty: Easy
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