Fake fillet of veal in red wine sauce

Ingredients for 3 servings:

• 500 g veal shoulder (false fillet)
• 1 small onion(s), diced
• 1 clove(s) garlic, finely chopped
• 3 tbsp oil
• ½ bunch soup vegetables
• 1 tbsp tomato paste
• salt and pepper
• chili flakes
• 200 ml red wine, dry
• 1 tsp mustard

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 3 hours 40 minutes

Preheat oven to 150°C. Rinse, dry, and trim the meat. Brown the trimmings with diced onion and garlic slices in a little oil. Dice the soup vegetables and brown them along with the tomato paste. Season with salt, pepper, and chili powder. Deglaze with red wine and reduce by half. Season the mock fillet generously with salt and pepper, and brush with mustard. Heat the fat in a roasting pan and sear the meat on all sides. Remove the meat from the pan and place it in an ovenproof dish. Pour the red wine sauce and meat juices over it, and place it in the oven preheated to 150°C for about 3 hours. Slice the meat and serve with the sauce. I served it with potato gratin and red cabbage. Boiled potatoes or mashed potatoes also go well, or green beans as a vegetable side dish.