Veal in wine and caper sauce

Ingredients for Veal in wine and caper sauce

Instructions for Veal in wine and caper sauce

To prepare the Veal in wine and caper sauce recipe, please follow these instructions:

Rub the meat with salt and pepper and Brown it well on all sides in a pan in the oil. Add the wine, water and lemon, cut into thin slices. Arrow the onion and cut it into slices, Peel one carrot and cut it into smaller pieces. Arrow and finely chop the garlic. Got parsley, thyme and vegetables into the Pan and let it cook through, so a bit of the wine's acid evaporates. Put the lid on and let the meat simmer tender on the 40-50 min-it depends on the thickness of the stegens. Peel while the last carrot, cut it into thin strips and cut the spring onions finely lengthwise. take the meat up and wrap it in foil. Rub the sauce through a sieve. Came the sliced vegetables in the sauce and let them mørne on 5-6 min under the lid. Com in the sauce and flavor the capers with salt and pepper. Cut the meat into thin slices and serve these with vegetable sauce and chopped parsley.