Roast Veal
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast veal
- 1 onion (s)
- 2 carrot (s)
- 2 tomato (s)
- salt
- Pepper, whiter
- liter ⅛ wine, white, dry
- liter ⅛ broth
- 200 g crème fraîche
- 2 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Wash the veal, pat dry. Rub all around with salt and white pepper.
- Let rest for 1 - 2 hours.
- Peel the onion and cut into rings. Clean the carrots, cut into larger pieces and cut the tomatoes into quarters.
- Heat some oil in a sufficiently large casserole with a lid. Sear the roast veal, turn it over and sear the other side, adding the onion rings, carrots and finally the tomato pieces to the side. Fry briefly. Salt a little, deglaze with wine and broth.
- Cover and let simmer for 1 ½ hours.
- Strain the gravy through a sieve, while also squeezing the carrots through to the sauce. If you need a little more sauce, add stock or water. Keep meat warm.
- Mix the creme fraiche with the flour in a small bowl and use it to thicken the sauce. Season with salt, pepper, possibly a little white wine.
- Cut the meat into slices. Serve with spaetzle or other noodles and a green salad.
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