Veal with spider bowl

Name: Veal with spider bowl
Yield: 4
Ingredients: Meljævning; Oil; Pepper; Salt; 1 bundle Dill; 1 kg Fresh peas or 250 g bælgede or frozen; 1 1/2 dl White wine or Apple juice; 1,2 kg New potatoes; 2 tbsp Butter or oil; 200 g Onion cut into rings; 4 twigs Thyme; 5 clove Peeled garlic; 500 g Calves småkød, (approx. 3 x 3 cm); 5-600 g Groftsnittet pointed cabbage or summer or Savoy cabbage; 6 dl Broth

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Veal with spider bowl

		Meljævning
		Oil
		Pepper
		Salt
1	bundle	Dill
1	kg	Fresh peas or 250 g bælgede or frozen
1 1/2	dl	White wine or Apple juice
1,2	kg	New potatoes
2	tbsp	Butter or oil
200	g	Onion cut into rings
4	twigs	Thyme
5	clove	Peeled garlic
500	g	Calves småkød, (approx. 3 x 3 cm)
5-600	g	Groftsnittet pointed cabbage or summer or Savoy cabbage
6	dl	Broth

Instructions for Veal with spider bowl

To prepare the Veal with spider bowl recipe, please follow these instructions:

Sweat the onion rings, the cloves of garlic and the meat in the grease in a saucepan. Season with salt and pepper, add thyme. Add white wine or apple cheese and broth gradually with stirring. Let the dish boil under the lid for 45-60 minutes.

Wash the potatoes free of soil and put them in the oven in a refractory dish at 200 degrees C. alm. Oven for 30-40 minutes until they are tender.

When the meat is tender, turn the greased sliced spoon into and leave it small for another 10 minutes.

Just before serving, dish the flour with a flourish or buttercup and add peas and pickled dill. Season with salt and pepper.

Veal with spider bowl

Ingredients for Veal with spider bowl

Instructions for Veal with spider bowl

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