Stewed veal steaks with tomato and mushrooms

Name: stewed veal steaks with tomato and mushrooms
Total time: 130 min
Yield: 4
Ingredients: 4 tomato; 600 gram veal ribs; 50 gram butter; 2 toes garlic; 5 el mild curry powder; 100 ml dry white wine; 200 ml meat fond; 250 gram chanterelle; 5 lemon; 2 el leaf parsley

Ingredients

Directions

Cross the tomatoes, immerse them for a few seconds in boiling water and pull the skin off with a pointed knife.
Cut the tomatoes in four, scoop out the seeds with moisture and rub the moisture above a bowl through a sieve. Cut the flesh into strips.
Cut the meat into coarse pieces and season with salt and freshly ground pepper. Heat half the butter in a frying pan and fry the meat around brown.
Squeeze a clove of garlic on top, spread the curry powder and diced tomatoes between the meat and cook for another 2-3 minutes.
Pour the wine along with the tomato juice and the beef stock along the edge of the pan.
Bring everything to the boil and roast the meat covered over very low heat, possibly with a flame distributor underneath, gently cooked in 1.5 - 2 hours.
Heat the remaining butter in a frying pan and fry the mushrooms on high heat brown, let the moisture evaporate.
Sprinkle the lemon juice over it and let it evaporate.
Spoon the mushrooms through the meat and heat the dish over medium heat until it is hot through, but do not let it boil.
Finely chop the last garlic clove and mix the garlic with the lemon zest and chopped parsley.
Stir this mixture just before serving through the meat.
Serve the meat with the sauce in a bowl.