Calf patty with cranberry

Name: calf patty with cranberry
Total time: 30 min
Yield: 4
Ingredients: 50 gram butter; 250 gram unbroken veal schnitzel in cubes; 1 teaspoon mustard; 4 pie; 2 shallot shredded; 30 gram flour; 350 milliliters cattle fond pot; little pot cranberry compote; 4 twig parsley

Also try this Calf Patty with cranberry

Ingredients

50 gram butter
250 gram unbroken veal schnitzel in cubes
1 teaspoon mustard
4 pie
2 shallot shredded

30 gram flour
350 milliliters cattle fond pot
Little pot cranberry compote
4 twig parsley

Kitchen Stuff

1 spring form (Ø 24 cm)
1 rolling pin

Directions

Preheat the oven to 200ºC.
Heat 20 g butter and fry the meat in 10 minutes light brown. Spoon occasionally and add the mustard after 5 minutes.
Heat the pastries in the oven.
Melt the rest of the butter and fry the shallots in it. Add the flour, stir well and heat for 2 minutes. Pour in the fondue while stirring and let the sauce thicken and stir in 2 minutes stirring.
Scoop the meat cubes through and season with salt and pepper.
Put the potters on plates, cut out the lids if necessary and fill the trays with the ragout.
Spoon a spoonful of cranberry compote or sauce and garnish with some parsley.