Description
Very delicious meat in a nice delicate sauce and a side of Brussels sprouts. Of course, the dish can not be called quick to prepare, but the result will not disappoint you! For the contest "Autumn tango"
Ingredients
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Veal
0.5 kg
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Brussels sprouts
0.4 kg
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Butter
100 g
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Onion
2 piece
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Carrots
1 piece
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Red sweet pepper
1 piece
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Yellow bell pepper
1 piece
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Tomato paste
2 Tbsp
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Cream
200 ml
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Flour
1 Tbsp
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Yolk egg
1 piece
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Broth
2 cup
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Salt
Cooking
The first pot of Veal to boil (I cooked it an hour and a half) in salted water. Cut into slices.
And put in a pot.
In a frying pan put the butter (50gr) and chopped onion.
When the onions are slightly browned, put it in flour. And a good peremeshaem.
In the cream put the egg yolks, salt, pepper. Stir and pour in the onion. Add one Cup of broth. Bring the sauce to a boil.
Received sauce fill our pot with beef. And set aside until aside.
The pot second. Filling: in a frying pan put the butter (50gr) and onions.
Fry onion, add carrots (I Trou on a fine grater) and chopped pepper.
If the peppers are large, then chop the half red and half yellow.
A little fry, add broth (1 Cup) and tomato paste. Sprinkle with salt and pepper. Let them boil.
Cabbage boil in salted water for 10 minutes and drain in a colander.
Put the cabbage in a pot and pour dressing. Pour good that the filling is completely covered the cabbage.
And so we have two pot.
Turn on the oven and put it in our pots. 180 degrees for 40 minutes. And get a wonderful lunch or dinner.
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