Beef Escalope in Horseradish-Honey Sauce

For the beef schnitzel in horseradish-honey sauce, lightly pat the schnitzl if they are not cut evenly.

Salt and coat one side with the horseradish mustard. Dip this side in flour. Heat olive oil, place the meat in the fat with the floured side down.

Sear briefly, turn, then remove. Pour in a little water to loosen the stock from the bottom.

Stir in horseradish, put the meat back in and finish cooking slowly. When the meat is nice and tender, take it out again and add more water if necessary.

Stir in the honey, do not heat any more. Put the meat in again and let it stand for a while.

Arrange the beef cutlets in horseradish-honey sauce and serve.

Preparation Tip:

Beef escalope in horseradish-honey sauce goes well with ribbon noodles or spaetzle and salad.

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