Escalope in beer sauce
6 servings
30 minutes
Escalope in beer sauce is a juicy dish of Yugoslav cuisine, delighting with rich flavors and the aroma of dark beer. Historically, it emerged as a way to highlight the tenderness of veal by soaking it in a hoppy sauce that adds depth and pleasant bitterness. The light caramelization of onions and carrots adds sweetness, balancing the beer base. During stewing, the meat becomes tender and juicy, and its rich flavor pairs wonderfully with noodles and a glass of dark beer. This dish is perfect for both a cozy dinner and a festive feast, impressing with its richness and gastronomic sophistication.
1
Melt half of the lard in a pan and fry the finely chopped carrots and onions, then remove.
- Rendered pork lard: 80 g
- Onion: 2 heads
- Carrot: 2 pieces
2
Add more oil to the pan and fry the fillet on high heat on both sides, then add it to the onion and carrot, draining the fat.
- Rendered pork lard: 80 g
- Veal escalope: 4 pieces
3
Heat the remaining fat, sprinkle with flour, fry, and pour in the beer.
- Rendered pork lard: 80 g
- Wheat flour: 2 tablespoons
- Dark beer (stout/porter): 750 ml
4
Place the fried meat with onions and carrots in sauce, season with salt and pepper. Simmer over medium heat, covered, for 30 minutes.
- Veal escalope: 4 pieces
- Onion: 2 heads
- Carrot: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Celery salt: to taste
5
Serve with noodles and dark beer.
- Dark beer (stout/porter): 750 ml
