Roast veal in sauce Ingredients: olive oil - 1 tomato - oregano - 1 cube of veal stock - salt - pepper roast veal - 1kg 1 shallot Provence herbs basil - 1 clove of garlic.
Utensils：
- 1 brush- €6.72 1 saucepan- pots of pots 1 pitter-
Total time: 1h10 Preparation: 10 min Rest:- Cooking: 1h
Phase 1
Pepper the roast and brown it in 3 tablespoons of olive oil.
Phase 2
Meanwhile, chop the garlic and shallot. Cut the tomato into pieces.
Phase 3
When the roast has taken on a nice color, add the cube to the cooking juicesveal stock diluted in a large glass of water.
Phase 4
Add salt, pepper, garlic and shallot as well as the herbs to the sauce. When the sauce has reduced a little, add the tomato.
Phase 5
When the sauce is homogenous, cut the roast and place it back in the pan, so it will be well soaked in the sauce.
Phase 6
Serve with mash and mushrooms.
Utensils：
- 1 brush- €6.72 1 saucepan- pots of pots 1 pitter-
Total time: 1h10 Preparation: 10 min Rest:- Cooking: 1h
Phase 1
Pepper the roast and brown it in 3 tablespoons of olive oil.
Phase 2
Meanwhile, chop the garlic and shallot. Cut the tomato into pieces.
Phase 3
When the roast has taken on a nice color, add the cube to the cooking juicesveal stock diluted in a large glass of water.
Phase 4
Add salt, pepper, garlic and shallot as well as the herbs to the sauce. When the sauce has reduced a little, add the tomato.
Phase 5
When the sauce is homogenous, cut the roast and place it back in the pan, so it will be well soaked in the sauce.
Phase 6
Serve with mash and mushrooms.