Veal cones with creamy tomato horseradish sauce

Ingredients

• 600 g of veal
• 1 tablespoon of vinegar
• salt
• 1 teaspoon of black peppercorns
• One bay leaf
• 50 ml of oil
• 20 grams of butter
• 1 tablespoon of flour
• 300 ml of tomato juice
• 120 ml of beef broth
• 240 g of sour cream
• 100 g of horseradish root

Poach the veal in water with vinegar, salt, pepper, and bay leaf until it is tender; reserve 120 ml of the broth.

Let it cool, then cut it into thin slices and roll each slice into a small pastry bag, secured with a skewer.

Quickly brown the cones in the oil.

Melt the butter, add the flour, then the tomato juice and broth, and cook for 5 minutes, stirring constantly.

Once the steak is cooked, stir in the sour cream and grated horseradish, and season with salt.

Arrange the cones in a dish and cover them with sauce.