Roasted roast veal with ragout of grapes and mushrooms, root vegetables-pure & amp; potato wedges

Ingredients for Roasted roast veal with ragout of grapes and mushrooms, root vegetables-pure & amp; potato wedges

Instructions for Roasted roast veal with ragout of grapes and mushrooms, root vegetables-pure & amp; potato wedges

To prepare the Roasted roast veal with ragout of grapes and mushrooms, root vegetables-pure & amp; potato wedges recipe, please follow these instructions:

Brown the calves and the mushrooms lightly in butter in a frying pan. Season with salt and pepper and pour the wine. Let the ladders simmer under low approx. 2-3 hours until it is tender.

Boil the root vegetables without salt in a little water until they are very tender. Pour the water off and steam them completely dry over the heat. Findel root vegetables in a blender or food processor with parmesan to a coarse pure and taste with salt and pepper.

Cut the potatoes in both, 6-8 both per. potato. Turn the potato boats into olive oil, rosemary needles, salt and pepper and place them on a baking sheet with baking paper. Behind the potato boats at 220 degrees C. alm. Oven for approx. 25 minutes until they are golden and crisp. If possible, turn them over. Under way.

Take the steps and keep it warm.

Smooth steak with corn starch stirred in cold water. Let the sauce boil, whip the cream, fry and add half-sprinkled grapes.

Cut the meat into slices and spread the mushrooms / grapes over the meat. Server potato boats and root vegetables to.