Calf tail stew au printemps (Roaster)
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Calf tail stew au printemps (Roaster)
Wheat flour | ||
Parsley | ||
Butter | ||
2.5 | dl | Broth |
250 | g | Peas |
250 | g | Asparagus |
250 | g | Potatoes |
3 | Veal tails |
Instructions for Calf tail stew au printemps (Roaster)
To prepare the Calf tail stew au printemps (Roaster) recipe, please follow these instructions:
Let the butcher parts veal tails. Put them in the gennemfugtede roaster. Pour the broth by and possibly. salt. Let them mørne at 200 degrees for about 2 hours. The last quarter should the petty vegetables cook with. Smooth the sauce with flour and got a dollop of butter in Taste. right to. Eat small pillekartofler to. Sprinkle chopped parsley on just before serving.
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