Veal in vegetables

Ingredients for Veal in vegetables

Instructions for Veal in vegetables

To prepare the Veal in vegetables recipe, please follow these instructions:

The meat is cut into large terns, the onions finely chopped, the tomatoes are flaked, and released for kernels and purified in a mixer. Bring the meat in half of the oil with the onions, add the tomato mash with 1/2 liter of water, spice. With salt and pepper, bring to a boil and simmer for low heat for 1 hour, under the lid. The carrots are cut for 2 cm. Thick slices, and brine easily with the half celery cut in the tern, in the rest of the oil, on a pan, approx. 5 min. Then come into the pan for the meat and the dish spins under cover for another 30 minutes, after which the peas are sprinkled and boiled for the last 5 minutes. Without lid. Serve home-made mashed potatoes or pasta and remember, the casserole can be prepared the day before until the vegetables are in, so that the day you need it is only about 40 minutes. Until the court is finished.

If there were any leftovers and you have served pasta, you can mix the rest of the pan with the remaining pasta (maybe you should cook some extra pasta) add this mixture into a gratin dish, make a white milk sauce 3-4 dl. Add 200 gr oats in salt, pepper and a little muscate, pour this sauce over the mixture in the gratin dish, sprinkle a little rasp and a little fried cheese over and put the dish into a 200 gr hot oven for 20-30 min. Until the surface is beautiful golden.