- Ingredients
- veal
- 700 gram
- salt
- 1 pinch
- pepper
- 1 pinch
- flour
- 1 tablespoon
- olive oil
- 3 tablespoon
- onion (big)
- 1
- garlic
- 4 clove
- orange peel
- 1 teaspoon
- sage
- 10 leaf
- pinot blanc
- 200 ml
- beef stock
- 200 ml
- tomatoes (cocktail)
- 12
- Full ingredient details
- Timing
- Preparation Time:
- 10 minutes
- Waiting time:
- 45 minutes
- Cooking Time:
- 5 minutes
- This recipe:
- Serves:
- 4
- Viewed:
- 329 times
- Saved:
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- This recipe by:
- petra
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veal stew with white wine and sage
Ingredients
| veal | 700 gram | |
| salt | 1 pinch | |
| pepper | 1 pinch | |
| flour | 1 tablespoon | |
| olive oil | 3 tablespoon | |
| onion (big) | 1 | (chopped) |
| garlic | 4 clove | (chopped) |
| orange peel | 1 teaspoon | |
| sage | 10 leaf | |
| pinot blanc | 200 ml | |
| beef stock | 200 ml | |
| tomatoes (cocktail) | 12 |
Preparation
- Preheat the oven to 180C.
- Season the veal with salt and pepper, then sprinkle with flour.
- Heat the olive oil and quickly fry the meat on both sides, then place the fillets in an oven dish.
- In the same pan, fry the onion, garlic, orange peel, and sage on a low fire. Add the white wine and the beef stock, then pour this mixture over the meat in the oven dish.
- Cover the dish with a lid and place in the oven for 30 minutes.
- Cut a small cross into the tomatoes, season them with salt and pepper, sprinkle them with olive oil, and add them into the oven dish. Bake off for another 15 minutes.
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