Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1/4 cup plain flour
- 1 cup oil for frying (for polenta toast)
- 40grams butter
- 2 cup milk (save 1 cup milk, for polenta toast)
- 300milliliter sour cream
- 1 red capsicum, diced
- 1 medium onion, diced
- 250grams swiss brown mushrooms, sliced
- 1/2 cup instant polenta (for polenta toast)
- 1teaspoons smoked paprika
- 2 cup beef stock
- 1/2 cup parmesan, grated (for polenta toast)
- 2tablespoons chives, snipped (to garnish)
- 2 garlic cloves, crushed
- 400grams veal schnitzel, thinly sliced
Method
Step 1 of 6
Heat butter in a large saucepan over medium heat. Add veal, mushroom and paprika, then season. Cook for 5 minutes or until well browned. Transfer to a bowl with a slotted spoon.
Step 2 of 6
Add onion, capsicum and garlic to the same pan. Cook for 5 minutes or until softened. Stir in flour and cook for 1 minute. Add 1/2 cup stock, stirring until combined.
Step 3 of 6
Return veal mixture to pan. Add milk and remaining stock. Bring to the boil over medium heat. Reduce heat to low and simmer, partly covered, for 15 minutes. Remove from heat and add sour cream. Stir until heated through.
Step 4 of 6
To make polenta toast, grease and line a 20cm square cake pan with baking paper. Bring milk and 1/2 cup water to the boil in a medium pan.
Step 5 of 6
Add polenta in a thin, steady stream, stirring constantly. Reduce heat to low. Cook, stirring, for 3 minutes or until thick. Stir in parmesan. Spoon into cake pan and smooth top. Chill for 30 minutes or until firm. Cut into fingers and fry in oil until golden.
Step 6 of 6
Ladle soup into bowls and garnish with chives. Serve with polenta toast.
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