Summary

Ingredients

• 1 kg roast veal (nuts, beef)
• 1 onion (s)
• 1 carrot (s)
• 1 clove garlic
• 1 tomato (s)
• 100 g celeriac
• 0.25 liter ¼ white wine
• 0.5 liter ½ broth, strong, possibly more
• salt and pepper
• Fat for frying
• some cream or sour cream, possibly

Print Recipe Pin Recipe

Instructions

1. Rub the roast veal all around with salt and pepper and brown on all sides in hot fat. In the meantime, dice the onion, garlic, carrot and celery. When the meat is nice and brown, fry the diced vegetables until the onion is also lightly browned.
2. Then add the diced tomato and sauté briefly. Pour in the wine and stock and let the whole thing cook with the lid closed in the oven at approx. 180 ° C for 1.5-2 hours. In between, if necessary, add the stock and wine and season accordingly.
3. Remove the meat and keep it warm. Puree the sauce, pass through a sieve and - if you like - refine it with a dash of cream or sour cream.
4. Wide ribbon noodles and almost any vegetables go well with it (e.g. carrot vegetables or Brussels sprouts in winter, spinach leaves in spring or summer or a salad with a sour cream and yoghurt dressing).