Calf tail stew au printemps (Roaster)

Name: Calf tail stew au printemps (Roaster)
Yield: 4
Ingredients: Wheat flour; Parsley; Butter; 2.5 dl Broth; 250 g Peas; 250 g Asparagus; 250 g Potatoes; 3 Veal tails

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Calf tail stew au printemps (Roaster)

		Wheat flour
		Parsley
		Butter
2.5	dl	Broth
250	g	Peas
250	g	Asparagus
250	g	Potatoes
3		Veal tails

Instructions for Calf tail stew au printemps (Roaster)

To prepare the Calf tail stew au printemps (Roaster) recipe, please follow these instructions:

Let the butcher parts veal tails. Put them in the gennemfugtede roaster. Pour the broth by and possibly. salt. Let them mørne at 200 degrees for about 2 hours. The last quarter should the petty vegetables cook with. Smooth the sauce with flour and got a dollop of butter in Taste. right to. Eat small pillekartofler to. Sprinkle chopped parsley on just before serving.

Calf tail stew au printemps (Roaster)

Ingredients for Calf tail stew au printemps (Roaster)

Instructions for Calf tail stew au printemps (Roaster)

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