Kalvesauté with summer saucepan

Ingredients for Kalvesauté with summer saucepan

Instructions for Kalvesauté with summer saucepan

To prepare the Kalvesauté with summer saucepan recipe, please follow these instructions:

Cut the meat out like French fries. Cut the cabbage into half-sized pieces and rinse them quickly in a bowl of water. Let it drip well. Cut or tear the stalks of spinach, rinse the leaves in three layers of cold water and cut the leaves into strips. Remove the roughest stools and chop the rest easily. Step the meat for approx. 3 min. On a very hot forehead (like a wok), possibly. A 2 teams. Season with salt and pepper. Take the meat of the pan, boiled with apple vinegar. Sauté the cabbage in butter in another pan until it collapses, spinach came. Take the vegetables with a cavity so that the liquid is left. Bring vegetables, meat and meat juices to the pan with boiled apple vinegar, turn a buttercup and chop in. Taste with salt and pepper and serve immediately on four hot plates.

serving
The best to serve is a poached or a smiling egg that is placed on top of each serving and cut with a knife. Alternatively, new potatoes, rice or another traditional accessory.