Veal steaks with hot lightning

Name: veal steaks with hot lightning
Cook time: 135 min
Total time: 135 min
Yield: 2
Cuisine: Dutch
Ingredients: 1 thin leeks; 1 onion; 1,5 clove garlic; 2 veal steaks approx. 150 g; salt; pepper; 1 tablespoon flour; 75 g butter; 1 dl Red wine; 2 bay leaves; 4 cloves; 1 pot meat fond 380 ml; 2 tablespoons syrup; 500 g potatoes; 3 smith; 1 tablespoon sugar; 1 dl dry white wine; 6 slices smoked bacon approx. 30 g; 1 tray Cantharellus cibarius mushrooms 100 g; 1 twig parsley; 1,5 dl milk

A tasty Dutch recipe. The main course contains the following ingredients: meat, leeks, onion, garlic, veal steaks (approx. 150 g), salt, pepper, flour, butter, red wine, bay leaves, cloves, beef stock (380 ml AH), syrup, potatoes, granny smith, sugar, dry white wine, smoked bacon (about 30 g), chanterelles (mushrooms 100 g), parsley and milk.

Directions

Clean the leek, wash and cut into rings.
Peel and chop onions.
Garlic peel and finely chop.
Sift the veal patties with salt, pepper and flour.
Heat 25 g butter in pan and brown on both sides.
Place the meat from the pan on the plate.
In baking fat onion, leek and 3/4 part of garlic, bake for about 2 minutes.
Add red wine and cook for about 1 minute.
Add meat, bay leaf, cloves and fondue and bring to the boil.
Stir in the syrup.
Cover the meat over low heat for about 2 hours.
Meanwhile, preheat the oven to 175 ºC or gas oven 3.
Peel the potatoes, wash and boil in little water with salt in approx.
20 minutes.
Peel the apples, remove the cores and cut the apples into cubes of about 1 x 1 cm.
Brice half of apple with sugar and white wine to the boil and cook to mush in approx.
15 minutes, shoving regularly and crushing apples.
Add the rest of the apple and cook until about 5 minutes.
Cover the baking sheet with parchment paper and put bacon on it.
Fry bacon in the middle of oven bacon for about 15 minutes.
In the meantime, clean the Chantharellus cibarius with kitchen paper.
Cut bottom piece of stalks and halve large mushrooms in length.
Parsley finely chop.
Heat 15 g butter in pan and fry the remaining garlic for about 30 seconds.
Add Cantharellus cibarius and bake for about 5 minutes.
Parsley through it and briefly fry.
Purée potatoes, 15 butter and stir in just as much milk, so that nice smooth puree is created.
To make apple sauce coarse with puree.
Remove the meat from the pan and cut into slices.
Top pour meat sieve through sieve.
Rest of butter through it.
Season with salt and pepper.
Distribute hot lightning over two boards.
Place meat slices underneath.
Cantharellus cibarius lay on hot lightning.
Place slices of bacon at an angle.
Pour a few tablespoons of gravy over meat..