Cooked veal breast in curry sauce with vegetable mashed potatoes

Ingredients for Cooked veal breast in curry sauce with vegetable mashed potatoes

Instructions for Cooked veal breast in curry sauce with vegetable mashed potatoes

To prepare the Cooked veal breast in curry sauce with vegetable mashed potatoes recipe, please follow these instructions:

Calves chest came in a large pan, pour the water on so it covers. Bring the water to a boil. Foams away impurities with a slotted spoon, add salt and cream again.

Add the peppercorns and Bay leaves. Arrow the onion, cut it in quarters and also it came into the pan. Let then the veal breast cook at low heat until tender, about 2 hours. Plug in the flesh with a fork or small knife and feel the frying of meat is tender.

The last half hour boil peeled carrots and peeled parsley roots with. Cut them into coarse pieces before they are accepted into the pan.

Peel the potatoes and boil them until tender in water about 20 minutes. Pour the water off. Fish the cooked carrots and parsley roots up from the pot with the meat. Got them over in the pan with the cooked potatoes and mash so the mixture with a hand blender or whisk. Add the milk and butter under mosningen. Warm the bog through and season with salt and freshly ground white pepper.

Make curry sauce. Warm the butter in a saucepan, grate the curry powder and flour and stir with a whisk. Gradually add the soup (Cook the brine) from calves chest while stirring. Let the sauce Cook for approximately 5 minutes.

Cut the veal breast into slices across the kødtrådene, cut small pieces of visible fat from meat and serve with hot curry sauce and vegetables mashed potatoes. Sprinkle with chopped parsley.

Tips:
Low food for several days. Store the cooked meat in the soup for the next day in the fridge. Make a soup with small cubes of veal breast, cooked noodles, peas, sliced scallions and fine fine fresh herbs