Summary

Ingredients

• 1 kg roast veal
• 200 ml cream
• 250 ml milk
• 2 onions)
• 1 carrot (s)
• 50 g butter
• 2 tablespoon vinegar (red wine vinegar)
• 2 tablespoon tomato ketchup
• 1 teaspoon mustard
• 1 teaspoon rosemary
• 1 bay leaves

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Instructions

1. Wash the roast veal and pat dry. Pour one tablespoon of red wine vinegar over the meat and rub it in. Season the roast with salt, pepper and rosemary. Finely chop the onions and carrot. Heat the butter in an ovenproof casserole and fry the meat with the onion and diced carrots on all sides over a moderate heat. Deglaze with the cream and pour in the milk. Add the ketchup, mustard, bay leaf and a tablespoon of vinegar and bring to the boil briefly.
2. Let the pot stand in the preheated oven at 90 degrees for about 3 hours. Increase the temperature to 150 degrees 15 minutes before the end of the cooking time. Leave the roast on a plate in the oven, remove the bay leaf, pass the sauce through with the strainer and season again with salt and vinegar. Cut the meat into thin slices and pour a little sauce over the platter.
3. It goes well with dumplings, potato cookies or gnocchi. In any case, the side dish should not contain too much sauce, as this dish does not provide as much sauce and it is also very handy. Light vegetables such as steamed carrot strips or peas also go very well with it.
4. A dry white wine or a beer is recommended as a drink.
5. I wish you a good appetite.