Sliced Meat with Vermouth Sauce

Rub the veal dry with kitchen roll. Heat clarified butter in a pan, add meat, fry. Sprinkle paprika, thyme and flour, fry.

Add tomatoes and garlic, sauté. Season with salt, extinguish with vermouth and soup, simmer on low heat for five minutes.

Add cream or possibly sour cream, heat, do not make. Taste, season with cayenne pepper as desired.

Serve with: boiled potatoes, pasta, dry rice, leaf salads.

Variants:

* Instead of veal, use chicken or possibly tender pork * Instead of thyme, season with marjoram or possibly rosemary and a little sage.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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