Summary

Ingredients

• 500 g roast veal
• 250 g mushrooms, brown
• 2 carrot (s)
• 1 bunch spring onion (s)
• 250 ml white wine, dry (Riesling)
• 350 ml broth
• some salt and pepper
• some sugar
• 250 ml cream
• some clarified butter or frying fat

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Instructions

1. Wash and dry the veal, season with salt and pepper and set aside. Clean the mushrooms and cut into slices, also set aside.
2. Peel the carrots, cut in half lengthways and cut into slices. Peel the spring onions and cut into rings.
3. Preheat the oven to 180 ° C with convection. Heat the clarified butter in a pan and briefly sear the roast on all sides. Remove the roast and place in a baking dish.
4. Now fry the carrots and spring onions briefly in the pan. Deglaze with the wine and then add the stock. Bring to the boil briefly and place in the baking dish. Braise in the preheated oven for an hour.
5. In the meantime, you can take care of the side dishes. We prefer to eat boiled potatoes or spaetzle as well as seasonal vegetables. Everyone should consider for themselves when vegetables or side dishes need to be on the stove.
6. Approx. 15 minutes before the end of the cooking time, fry the mushrooms, season with salt, pepper and a little sugar and set aside.
7. Take the roast out of the oven, purée the stock as well as the carrots and spring onions briefly in the pot and fill up with a little water if too much liquid has boiled away. Now bring to the boil and add the H-cream. Season to taste with a little salt, pepper and a pinch of sugar.
8. Add the mushrooms and cut the meat, then serve.