Calf sticks into pink yoghurt sauce

2_06097 CALF STICKS into PINK YOGHURT SAUCE INGREDIENTS for 4 PERSONS 600 g of veal sottofiletto in one piece, 4 tablespoons flour, 3 tablespoons of butter, 20 g of chopped onion, 1/2 glass of brandy 100 ml liquid cream 125 g plain yogurt, a tablespoon of ketchup, 1 teaspoon Worcestershire sauce, a teaspoon of mustard, a sprig of Sage, pepper, salt, melt the butter in a pan, without doing it Brown, add the onion and Brown for 2 minutes over high heat, stirring continuously with a wooden spoon.

Add a glass of water and let it cook on medium heat until all the water has evaporated (10 m).

Remove the fat, nerves and cuticles to the piece of meat.

Cut into sticks of 1/2 cm thick and about 2 inches in length with a knife.

Flour the meat sticks and scrollateli well to remove excess flour (you can put them in a colander and beat the Pan several times on the countertop).

Place the meat in the Pan sticks that is cooking the onion.

Saute it over high heat for 2 minutes mixing them.

Add salt and pepper and combine 2 or 3 Sage leaves washed and dried.

Wet with brandy and allow to evaporate for about ten minutes.

Pick up the meat with a slotted spoon and keep warm between two plates.

Add the cream and yogurt in bowl of cooking the meat, after removing the Sage leaves.

Flavored with mustard, ketchup and Worcestershire sauce.

Let thicken 10 minutes over low heat and without lifting the boil, otherwise the cream can become lumpy (stir continuously).

Put the pieces in the pan of meat and seasoning, stirring, for a few minutes.

Transfer the meat and cooking on a heated serving dish, 5 minutes in the oven, keeping it hot but switched off and with the door half open.

Garnish with a sprig of Sage washed and dried.

Serve immediately.

You can serve the meat with baked potatoes: wash 4 large potatoes and regular oval shape, rubbing the Peel under cold water jet.

Dry and brush with 4 tablespoons melted butter.

Put them in 4 pieces of aluminum foil and cook for 40 or 50 minutes in an oven heated up to maximum temperature (are ready when a metal skewer comes easily).

Remove a small horizontal Cap each potato and scavatela with a teaspoon.

Dug potatoes filled with meat, garnish with Sage leaves and serve.