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Grandma's Sunday rose

Mains
Cook time: 0 min.
Servings: 6

Ingredients for Grandma's Sunday rose

White pepper
Potatoes, peas and carrots. cucumber salad is also great for
Salt
0.5Kødbouillonterning
0.5tspFreshly painted white pepper
1.5kgVeal
2dlWhipped cream
2tbspButter or margarine
3dlWater
4tbspWheat flour
5dlStegesky

Instructions for Grandma's Sunday rose

To prepare the Grandma's Sunday rose recipe, please follow these instructions:

Scrape the meat with a knife and dry it with paper towels.
Brown fat in a large frying pan. Put the meat in and let it get color. Turn the meat and let it be Brown on all sides.
Sprinkle salt and pepper on and pour water on the roast. Add ½ broth cube. Let the roast småstege, covered, for 1 ½ hour. If necessary, add more water.
When the frying time has elapsed, you can with a kødtermometer measure, if the roast is done. The temperature must be between 75-80 degrees. Then remove the roast up and place it on a cutting board.
Goal 5 dl stegesky by. Whip the cream and wheat flour together and pour this jævning in the cloud while stirring. Let it all Cook, covered, for 3 minutes.
Taste the gravy and si the so that it will be very smooth and fine.
Cut the roast in not too thinly. Serve with cream sauce in a bowl beside it.

Beverages: White or red wine fits nicely into.

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