Description
Leafing through an old magazine clippings, I came across a recipe for traditional Austrian cuisine. This is a very tasty, juicy and easy!
Ingredients
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Veal
400 g
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Onion
1 piece
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Carrots
1 piece
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Melted butter
20 g
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Flour
2 Tbsp
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Paprika sweet
1 tsp
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Broth
100 ml
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Cream
100 ml
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Capers
1 Tbsp
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Lemon juice
1 Tbsp
Cooking
Meat wash, cut multiple edges with a thin layer of fat, salt, and pepper.
Meat roll in flour, shake off the excess.
Fry on high heat for about 3 minutes on both sides and generously sprinkle paprika powder.
Onion peel and cut into cubes. Carrots, parsley root (I was not) cut into strips. In the frying pan, part of the melted butter. Stirring occasionally, about 4 minutes sauté over medium heat onion and vegetable sticks. Spread from the pan.
Combine the broth and cream for the sauce. If no stock, you can take a cube.
Folded into a thick-bottomed saucepan pieces of meat, they evenly distribute the vegetables. I used the slow cooker.
Pour the mixture of broth and cream, put the capers, lemon juice (I did not add!). Bring to boil, simmer for about 30 minutes. If the sauce is watery, then open the lid to evaporate some of the moisture. (In a slow cooker, I have included "Cooking" for 10 minutes and opened the lid).
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