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🍽️ Tender Veal Fillet Slices in Creamy Yogurt-Tomato Sauce

201 kcal · 30 min · 4 servings

Ingredients

• 150 g tomatoes
• 1 onion
• 200 g yogurt (1.5% fat)
• 5 sprigs parsley
• salt
• black pepper
• 1 tsp coriander
• 2 tsp lemon juice
• 500 ml vegetable broth
• 200 g veal fillet
• 1 tsp curry powder

Instructions

1. 1. Wash the tomatoes under running water.
2. 2. Cut the tomatoes in half.
3. 3. Remove the hard core from the tomatoes.
4. 4. Dice the soft flesh of the tomatoes into small cubes.
5. 5. Peel the onion of its skin.
6. 6. Cut the onion finely into small cubes.
7. 7. Add the tomato cubes and onion cubes to a bowl with yogurt.
8. 8. Stir the ingredients thoroughly until well combined.
9. 9. Wash the fresh parsley under running water.
10. 10. Shake the parsley dry so that no water remains on it.
11. 11. Chop the parsley finely.
12. 12. Take half of the chopped parsley and stir it into the yogurt mixture.
13. 13. Season the sauce to taste with salt.
14. 14. Add fresh ground pepper.
15. 15. Add ground coriander.
16. 16. Add a splash of lemon juice to the sauce.
17. 17. Cover the bowl with the sauce.
18. 18. Place the sauce in the refrigerator to chill.
19. 19. Pour the vegetable broth into a pot.
20. 20. Bring the broth to a boil on the stove.
21. 21. Slice the veal fillet into thin slices.
22. 22. Rub the meat slices evenly with curry powder.
23. 23. Place the seasoned meat slices into the hot broth.
24. 24. Let the meat steep over low heat for 5 minutes.
25. 25. Carefully remove the meat slices from the broth.
26. 26. Salt and pepper the meat to your personal taste.
27. 27. Take the remaining fresh parsley.
28. 28. Sprinkle the warm meat with the remaining parsley.
29. 29. Serve the warm meat slices on plates.
30. 30. Add the cold tomato-yogurt sauce.
31. 31. Serve the dish with rye whole-grain bread.

Nutrition per serving

• kcal: 201
• Protein: 27 g · Fett/Fat: 6 g · Carbs: 9 g