Summary

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

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Instructions

1. Wash the veal, pat dry. Rub all around with salt and white pepper.
2. Let rest for 1 - 2 hours.
3. Peel the onion and cut into rings. Clean the carrots, cut into larger pieces and cut the tomatoes into quarters.
4. 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.
5. Cover and let simmer for 1 ½ hours.
6. 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.
7. 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.
8. Cut the meat into slices. Serve with spaetzle or other noodles and a green salad.