Viennese Breaded Meat
Breading & baking beef? Won't that be tough? Not with the pre-cooked “Sunday Roast”. The elaborate refinement process preserves the meat juices in every fiber, so even Viennese baked meat is guaranteed to be juicy and tender.
People:For 10 persons
Cooking time:20 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Prepare the meat
| 1 piece | Rinderbraten "Sunday Roast" |
| Some | Tarragon mustard to spread |
| Some | grated horseradish to sprinkle on top |
For breading
| Flour | |
| Eggs | |
| Bread crumbs | |
| 1 pinch | Salt |
| Some | Pepper |
Zum Frittieren
| Öl oder Butterschmalz zum Frittieren |
Preparation steps
Prepare the meat
- Place the “Sunday Roast” beef roast in the vacuum bag in the sink for 5-10 minutes in hot water from the tap. Cut open the bag, remove the roast beef and empty the liquid down the drain.
- Cut the desired amount of steak into 1 to 1.5 cm thick slices, spread a thin layer of tarragon mustard on one side and sprinkle with a little grated horseradish.
Panieren - Turn the prepared steaks one by one in flour, beaten eggs and breadcrumbs.
Frying
- Heat a frying pan with plenty of oil or clarified butter.
- Place the breaded steaks, uncoated side first, into the hot fat, fry for approx. 2 minutes on each side until golden brown, drain briefly on a piece of kitchen roll and serve.
Das AUMAERK Fleisch
