Summary

Ingredients

• 3 shallot (s)
• 1 potato (s), small
• 1 kg roast veal, lean
• salt
• Black pepper
• 25 g butter
• 2 tablespoon oil (olives)
• 3 dl vinegar, white wine
• 1 toe / s rosemary
• 4 sage leaves
• 4 stalks parsley
• 1 bay leaves
• 2 dl cream
• 1 bunch chives
• 1 bunch parsley
• 1 bunch basil
• salt
• pepper

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Instructions

1. Peel and finely chop the shallots. Peel the potatoes and cut into small cubes. Rub the roast with salt and pepper. Heat the butter and olive oil in a roasting pan and fry the meat on all sides. Remove. Sauté the shallots in the roast. Deglaze with the white wine. Put the roast back in and add the potato cubes. Add the rosemary, sage, parsley and bay leaf. Close the roaster with the lid.
2. Let the roast cook in the oven preheated to 220 degrees for about 1 hour. If the stew boils down too much, reduce the heat to 180 degrees.
3. Remove the meat from the sauce and wrap it in aluminum foil. Remove the herbs from the sauce. Puree the sauce, along with the potatoes and shallots, with the mixer. Add the cream, bring to the boil and add the finely chopped fresh herbs and season with salt and pepper. If the sauce is too thick, add a little bouillon to make it longer.
4. Slice the roast and place on a preheated platter. Surround with a little sauce, serve the rest separately with the meat.
5. Potato cakes, fried mushrooms or vegetables go well as a side dish.