Peel the potatoes, rinse, cut into very fine strips and dry. Heat frying fat to 180 degrees and fry potato strips in oil for 2 minutes. Drain.
Soak morels in water. Rinse veal steaks, dry and tie round with spaghetti. Heat clarified butter and roast steaks all around for 4 minutes. Keep steaks warm.
Drain morels, reserving the gravy. Deglaze the pan with the morel stock. Mix in double cream and add morels. Simmer gently for 5 minutes and season with salt, bell pepper and paprika.
Heat the frying oil to 190 °C and fry the potatoes in it for another 2 minutes until golden brown. Serve veal steak with morel cream and straw potatoes.
Tip: Instead of clarified butter, you can also use butter in most cases.
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