Veal with Port

If needed add 50-100 ml of water, shortly boil over and sprinkle with parsley.

  • Cook Time: 45 minutes
  • Yield: 4 Persons

INGREDIENTS

600 g veal from leg
100 g root vegetables (carrot, celery, parsley)
20 g butter
2 tablespoon oil
150 g onions
2-3 teaspoons Vegeta Natur
anise
100 ml tomatoes run through a sttrainer
3 garlic, cloves
50 ml red PortFOR SPRINKLING:
1 tablespoon parsley, finely chopped

PREPARATION

1. Cut veal into cubes, and root vegetables slice into smaller cubes.
2. Sauté prepared veal in the butter and oil.
3. Add finely chopped onion, prepared root vegetables, teaspoon Vegeta no MSG added and anise. Continue to sauté until meat becomes tender.
4. Close to the end of cooking stir in squeezed through tomatoes, finely chopped garlic, remaining Vegeta Natur and wine.

SERVING

Serve with boiled gnocchi.

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