roast veal

Ingredients for 6 servings:

• 1 kg roast veal (nut, rump)
• 1 onion(s)
• 1 carrot(s)
• 1 garlic clove(s)
• 1 tomato(s)
• 100 g celeriac
• ¼ liter white wine
• ½ liter broth, strong, possibly more
• salt and pepper
• Fat for frying
• some cream or sour cream, if desired

Instructions

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

classic roast with fine sauce

Rub the veal roast all over with salt and pepper and sear in hot fat until nicely browned on all sides. In the meantime, dice the onion, garlic, carrot, and celery. When the meat is nicely browned, fry the diced vegetables until the onion is also lightly browned. Then add the diced tomato and sauté briefly. Pour in the wine and broth, and cook the whole thing with the lid closed in the oven at approximately 180°C for 1.5–2 hours. Add more broth and wine as needed and season accordingly. Remove the meat and keep warm. Purée the sauce, strain it through a sieve, and—if desired—refine it with a dash of cream or sour cream. Wide ribbon pasta and almost any vegetable go well with this (e.g., carrots or Brussels sprouts in winter, leaf spinach in spring or summer, or a salad with a sour cream and yogurt dressing).