Veal with Port
Veal with Port If needed add 50-100 ml of water, shortly boil over and sprinkle with parsley.
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Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Skillet
- Wooden spoon
- Measuring spoon
- Measuring cup
- Stove
- Pot
- Saucepan
- Spoon
- Plate
Ingredients
- 600 g veal from leg
- 100 g root vegetables (carrot, celery, parsley)
- 20 g butter
- 2 tablespoons oil
- 150 g onions
- 2-3 teaspoons Vegeta Natur
- anise
- 100 ml tomatoes run through a sttrainer
- 3 garlic, cloves
- 50 ml red Port
- 1 tablespoon parsley, finely chopped
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