Tyrolean recipes - farm recipes

Finely chop onion and garlic and brown in a little oil. Add the chopped chanterelles, season with salt and pepper and cook. Add the flour, brown briefly and douse with white wine. Then add the cream and gravy and simmer gently for 15 minutes. In the meantime, brown the chopped veal steaks in a frying pan in hot oil and season with salt and pepper. Serve with the chanterelle sauce. Tip: have celery soup and carrots and beans as a side dish.

Peter Gross from Rabensteiner 'Red Rooster' farm in Sarntal wishes you happy cooking.