Sauté a diced shallot in a saucepan with butter, add the stock and red wine and cook to a third. Finally, stir in a few flakes of butter and season to taste.
Remove the skin from the horseradish, cut into thin slices lengthwise, fry in a frying pan with oil until golden brown, place on a kitchen towel and drain off the excess oil.
Lightly pound the veal steaks and season with pepper and salt, turn them in flour to the other side and roast them leisurely in a frying pan with butter, turning them a few times to the other side.
In a casserole with a little butter, sauté the remaining shallots and extinguish with vegetable soup. Add the spinach and steam for a few minutes with the lid closed, then season with pepper and salt.
Spread the spinach evenly on the plates, arrange the veal steaks on top, pour the red wine sauce over them and garnish with the baked horseradish slices :keyword : veal :keyword : steak :keyword : spinach :keyword : horseradish
Our tip: Use the young, tender spinach from the farmer’s market!
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