Summary

Ingredients

• 1 kg roast veal (preferably nuts)
• 2 onions)
• 2 cloves garlic
• 0.5 ½ celery
• 2 carrot (s)
• 1 parsley root (s)
• 1 leek
• 3 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon rosemary, fresh or dried
• 3 beefsteak tomato (s)
• 0.5 liter ½ vegetable stock
• 1 teaspoon tomato paste
• 1 small Jar olives, stuffed
• 1 cup crème fraîche (25 g)
• Salt and pepper, freshly ground
• some paprika, hot as rose

Print Recipe Pin Recipe

Instructions

1. Wash the meat and pat dry. Peel and finely dice onions and garlic. Clean, wash and chop the celery, carrots and parsley root. Wash the leek and cut into rings.
2. Heat the olive oil and butter in a roaster and fry the vegetables in it. Add the rosemary and vegetable stock. Skin, core and dice the beefsteak tomatoes and also add. Let simmer well. Place the meat on top and slide the closed roaster into the 200 degree oven. Let it fry for about 2 to 2 1/2 hours.
3. Remove the meat, add the drained and sliced olives and the crème fraîche. Bring to the boil and season with the spices.