Natural Cutlet with Carrot Sauce

For the natural cutlets with carrot sauce, salt and pepper the cutlets. Wash, peel and cut the carrots several times.

Heat the fat in a frying pan. Fry the cutlets on both sides so that they get color. Then remove and let the carrots brown a little in the fat.

Add water (the more juice the more water). Put the meat back in, season and saute until the carrots are soft.

Then remove the meat and puree the carrots. If there is too much water, drain it first. Bring the juice to a boil, season to taste and mix with crème fraiche.

If it is too thin, thicken with flour. Put the meat back in and let it infuse. Serve the natural cutlets with carrot sauce.

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