Natura-Beef-Geschnetzeltes (thinly sliced beef strips) always tastes good. Maryline’s version features a mustard sauce served with seasonal vegetables and homemade Spätzli. (Photo: Maryline Buchwalder)
Philippe and Maryline Buchwalder always wanted to run a restaurant. In a rural setting at the farm restaurant La Pierreberg located in the Swiss Jura at Courcelon, let yourself be spoiled with hearty homemade dishes from 9 am to 11.30 pm, Thursday to Sunday. Maryline loves to cook and will serve you tasty specialties with ingredients from local producers or even Natura-Beef animals. For further information, visit https://www.ferme-restaurant-pierreberg.ch/de.
Here, Maryline Buchwalder reveals a recipe from her special menus with Natura-Beef.
|600 g||thinly sliced Natura-Beef|
|2||finely chopped shallots|
|2 dl||white wine|
|salt and pepper to taste|
|2 dl||single cream for sauces|
|finely chopped chives|
Heat oil. Briefly brown meat in portions. Add shallots and braise briefly. Deglaze with wine, season, cover and let simmer for around 30 min.
At the end, mix single cream and mustard together and add to mixture. Turn up heat and let thicken, serve and sprinkle with chives.
Goes well with Spätzli and seasonal vegetables, for example.