Steirerpfandl with Polenta Tartlet

Cut the meat into strips. Heat a little oil in a frying pan and sauté the onion. Add the meat to the frying pan and fry, season with salt and pepper. Add parsley and dill, pour wine and soup, boil a little bit. Add the cream and cook. In another frying pan, fry the diced peppers in a little oil, then add to the meat. For the polenta tartlets, cook the polenta semolina in the hot soup, fold in the chopped kitchen herbs. Fill the polenta mixture into small buttered molds and keep warm with aluminum foil with the lid closed. Cut the apple into cubes and roast them briefly in a little butter. Arrange meat on plates, sprinkle with apple cubes. Remove the polenta from the pan and serve as well.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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