Weekend inspiration for a family lunch…


• 12 thin veal steaks
• 1 kg of new potatoes
• 80g of butter
• 1 onion
• 2 spring onions
• 200g of champignons
• A little rosemary
• Salt and pepper, to taste
• Lemon juice


Wash, peel, and cut the potatoes into quarters. Heat butter in a pan, add the potatoes, and fry for ten minutes, turning occasionally. Cut the champignons into quarters. Cut the onion into small pieces, and cut the spring onion into rings. When the potatoes turn golden, add mushrooms and onions, and fry for about five minutes. Finely chop the rosemary leaves and add them to the potatoes. Simmer for another two minutes and keep warm. Fry the prepared steaks in the remaining fat for about two minutes. Season with salt and pepper, and pour lemon juice over them.

If desired, garnish with rosemary, serve with a fresh salad of your choice, and enjoy!