Veal Muscles With Green Peas
From nitko 10 years agoIngredients
- 500 g veal (without bones) shopping list
- 1 tablespoon flour (optional) shopping list
- 30 g butter shopping list
- 200 g carrot shopping list
- 100 g parsnip shopping list
- 200 g kohlrabi (optional) shopping list
- 100 g celeriac shopping list
- 500 ml brown stock (beef) shopping list
- 100 ml wine (white, dry) shopping list
- 60 ml sauce espagnole shopping list
- 250 g green peas shopping list
- 10 g parsley (fresh) shopping list
- 10 g dill (fresh) shopping list
How to make it
- Cut the veal into small stripes 3-5 cm, season with salt and fry quick on butter on all sides. Take the veal out.
- Previously cut the vegetables into small slices and sauté it on butter left from veal. Add wine, beef stock and sauce espagnole and continue to sauté 10-15 minutes.
- Now add veal and continue to sauté until veal is soft (30 minutes should be enough).
- Take the veal out again and mash the vegetables into a sauce. Put back the veal and add half cooked green peas, parsley leaves and dill.
- Cook for 10 more minutes. If the sauce is not thick enough, you may add flour, but mashed vegetables are thick enough for a good sauce.
- (For sauce espagnole - variation is: dry fry flour until brownish, add red wine, beef stock and tomato puree and cook until reduces to half. This is homemade emergency version but it is good enough)
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