Sliced Meat in Gorgonzola Whipped Cream

A great zucchini recipe for every taste:

Cut the cutlets into narrow strips, brown them in the frying pan in clarified butter or alternatively oil around, season with pepper and salt. Remove the meat and set aside.

Cut the onion into rings and sauté in a little oil. Cut zucchini, carrots and mushrooms into slices, add and brown for 2-3 minutes while stirring. Deglaze with white wine and one eighth of a liter of stock and reduce a little.

In the meantime make a puree of cheese, whipped cream, one eighth of a liter of soup and chervil stalks.

Put the puree and the chervil strips in a frying pan and cook on the stove until the greens are fork-tender. Add cream cheese and season with salt and pepper.

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