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Veal entrecote with pumpkin fritters and hachese sauce
4 ServingsPTM110 min

Veal entrecote with pumpkin fritters and hachese sauce

Veal entrecote with pumpkin fritters, hachese sauce and pointed cabbage.



  1. (can be done day in advance): cut the calfsin cubes of 1 cm and shake in a bowl with flour, pepper and salt. Peel the onions and finely chop.
  2. Melt butter in a frying pan and fry the meat cubes around brown on a high heat. Spoon the onion through the meat and cook for 3 minutes. Add the fond and laurel.
  3. Turn the heat down and roast the meat for about 1 hour until thick hacheesauce. Take the laurel out of the pan.
  4. Preheat the oven to 175 ° C. Peel the pumpkin, remove seeds and flesh and cut into large pieces. Spoon in an oven dish with oil, pepper, salt and bay leaf.
  5. Roast the pumpkin in approx. 45 min in oven until lightly browned. Remove the laurel. Remove the oil from the baking dish and store.
  6. Puree the puffed pumpkin in food processor or with hand blender.
  7. Spread the veal entrecotes with the collected pumpkin oil and allow to reach room temperature. Heat the frying oil in (frying) pan to 175 ° C.
  8. Beat the egg and cut the parsley. Stir the pumpkin puree into a firm batter with flour, sugar, egg, parsley, pepper and salt.
  9. Quickly roll bread rolls of the batter with the aid of two spoons (or small ice cream scoops) and let it slide into hot oil.
  10. Deep-fry pumpkin balls in 3-4 min. Golden brown. Drain on kitchen paper. Cut the pointed cabbage into strips.
  11. In a frying pan with butter, simmer the pointed cabbage strips, curry powder and water in 5 minutes.
  12. Heat a large grill pan. Grill the meat in 2-3 minutes per side of rosé. Sprinkle the meat with salt and pepper and leave wrapped in aluminum foil for 1 min.
  13. Divide the cabbage over warm plates and lay the meat on it. Place the pumpkin fritters next to it. Spoon the hachee sauce over the meat or add it separately.


Sodium0% DV5mg
Fat94% DV61g
Protein100% DV50g
Carbs11% DV32g
Fiber0% DV0g

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