Sautable calf skank

Ingredients for Sautable calf skank

Instructions for Sautable calf skank

To prepare the Sautable calf skank recipe, please follow these instructions:

The calfskank slices are sprinkled with flour and sautéed easily in olive oil in a steak or sautepande. When the slices are well-sourced (without taking color) add white wine and garlic sauce. Pour water on - so the slices are barely covered with moisture. Sprinkle with a little salt and cook the meat tenderly under the lid (about 1 - 1 1/4 hour). The last 10 min. Remove the lid and cook the rosemary dish. While the meat boils, the rice and spices are easily sautéed in a saucepan. Add water and let the boil boil as loose rice (15-20 minutes). The spring bulbs are cleaned and steamed tenderly under the lid in their own juice and olive oil. Season with salt and pepper and lemon juice. Serve on dish and sprinkle with breadcuts - cut the French bread slices into small squares and shake them golden brown in olive oil spiced with the 4 garlic sauce. The garlic cloves may be Omitted by serving. Meanwhile, the meat has become tender. Take the Rosemary certificate up. Let the meat be in the sauce and feed this capers and whole olives. Season with a little pepper, but be careful with salt, as olives are salty in advance. And then it can all be served and served.