Spaghetti served with Thyme Veal Sauce

A pleasant change from the usual Bolognese sauce, I prepared this simple gravy by sautéing veal strips and onion rings in Butterschmalz (ghee) until golden brown. Followed by the addition of beef stock and left simmered until veal is tender.  Lastly, Crème Fraîche and thyme are added to round up the flavour. This is a german dish which uses either marjoram or thyme.  I added thyme as hubby is not a fan of marjoram.

Ingredients (serves 4):
500 g veal meat, to be sliced into strips
1 large onion, to be peeled and sliced into rings
1 tbsp Butterschmalz (ghee) or butter
250 ml beef stock
200 g Crème Fraîche
1/2 tsp dried thyme or 1 tbsp chopped fresh thyme
salt & pepper to taste

300 g spaghetti noodes, to be cooked according to packet instructions

Method:
Heat Butterschmalz (ghee) or butter in a pan over high heat.  Add veal strips and sauté until almost brown. Add onion rings and continue sautéing until they are golden brown.

Add beef stock and bring to a slight boil.  Put on lid and simmer over medium heat for about 20 minutes.  Then, add Créme Fraîche and thyme.  Bring to a slight simmer before seasoning to taste.

Serve hot with spaghetti noodles.

Bon Appetit!