Veal with fennel

Ingredients for Veal with fennel

Instructions for Veal with fennel

To prepare the Veal with fennel recipe, please follow these instructions:

Cut the meat for 5 cm. Large cubes. Bring them to a saucepan. Pour water so the meat is just covered. Bring it in boil and foam. Cut the sliced ​​carrots and onions into slices and put them in the pan with parsley, thyme, salt g pepper. Boil on low heat until the meat is tender. Cut the roots of the fennel nuts and cut the tubers into slices. Get them in court for the last 15 minutes of cooking time, fennel should preferably be a little crisp. Place the liquid from another pot. Stir butter and flour together into a butter bowl. Smooth the soup with the bowl. Stir a little of the smooth soup with the egg yolk and whip it in afterwards, the stew must not boil after the egg is added. Put the meat in a half-deep dish together with the vegetables and pour the well-stewed stew over.

Serve the dish with boiled potatoes sprinkled with finely chopped fennel peaks.