Summary

Ingredients

• 1.1 kg veal (boiled beef)
• 2 tablespoon mustard, medium hot
• 2 tablespoon mustard, sweeter
• 4 tablespoon heavy cream
• 1 medium onion (s), diced into small pieces
• 1 carrot (s), peeled and diced
• 50 g celeriac, diced into small pieces
• 1 clove garlic
• liter ⅛ red wine
• salt and pepper
• 1 tablespoon butter
• 1 tablespoon flour
• 1 tablespoon tomato paste
• 1 liter poultry broth
• Oil for frying

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Instructions

1. Wash the veal fillet briefly and remove any visible tendons and fat on the meat side, season with salt and pepper. Preheat the oven to 160 ° with top / bottom heat.
2. Mix a marinade out of one tablespoon each of medium-hot and sweet mustard and two tablespoons of cream and coat the boiled beef with it all around. Let it steep for a moment and fry all over in a pan with the pressed garlic clove and a little oil over medium heat. He can also take color.
3. Put the boiled beef in an oven-safe casserole with a lid. Sauté the onion, carrot and celery in the pan, add the tomato paste and fry briefly, deglaze with the red wine and simmer. Top up with the poultry stock, stir and add to the meat. Put the lid on and place in the oven for three to four hours, turning the meat once in between and adding a little more stock if necessary.
4. Make a dark roux from the butter and flour early on and let it cool (!).
5. After the cooking time, remove the meat from the stew and let it rest in the switched off oven. If necessary, degrease the stew and use the magic wand to finely puree the vegetables and bring to the boil again. Add the cold roux to the boiling stock and stir (cold roux and boiling stock do not produce any lumps), round off with the rest of the cream. Add the remaining mustard, salt and pepper to taste if necessary.
6. Carefully cut the (butter-soft) meat into thin slices across the grain with a very sharp knife or an electric knife and serve with the sauce.
7. I also serve the hearty yeast dumplings (from the DB) and a mixed salad.