Veal in hunter's sauce

Ingredients for 6 servings:

• 1 kg veal
• 2 large onions
• 2 garlic cloves, pressed
• 3 tbsp oil
• 50 g flour
• 200 ml beef broth
• 200 ml beer
• 2 carrots, sliced
• 2 bay leaves
• 10 g savory
• salt and pepper
• 1 bunch parsley, flat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the meat, dry it, and cut it into 1 cm thick slices. Heat 1.5 tbsp of oil in a pan and sauté the finely chopped onions. When the onions are golden yellow, add the garlic and fry for about 1 minute. Then remove both and place on kitchen paper. Pour the remaining oil into a larger pan and sear the pieces of meat on both sides. Reduce the heat and dust the meat with flour, fry briefly, turning occasionally, then deglaze with the beef broth and stir the sauce until smooth. Stir in the beer and bring to a boil briefly, stirring constantly. Then add the onions, garlic, carrots, bay leaves, and savory, season with salt and pepper. Cover and simmer over low heat for about 90 minutes. After 80 minutes, remove the lid and season to taste. Serve warm, garnished with chopped parsley. Boiled potatoes go well with the meat.