Urtufuftende kalvegryde

Name: Urtufuftende kalvegryde
Yield: 4
Ingredients: Pepper; Salt; ½ dl Finely chopped parsley; 1 tbsp Lemon juice; 1 dl Cream; 1 tbsp Chopped fresh tarragon or ½ TSP. dried; 1 Onion; 1½ tbsp Wheat flour; 2 tbsp Fintklippet chives; 200 g Sugar peas; 2-3 Tender leeks or scallions; 3 dl Meat consommé; 6-700 g Kalveryg or kalvebov

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Urtufuftende kalvegryde

		Pepper
		Salt
½	dl	Finely chopped parsley
1	tbsp	Lemon juice
1	dl	Cream
1	tbsp	Chopped fresh tarragon or ½ TSP. dried
1		Onion
1½	tbsp	Wheat flour
2	tbsp	Fintklippet chives
200	g	Sugar peas
2-3		Tender leeks or scallions
3	dl	Meat consommé
6-700	g	Kalveryg or kalvebov

Instructions for Urtufuftende kalvegryde

To prepare the Urtufuftende kalvegryde recipe, please follow these instructions:

Cut the legs from the veal and cut the meat into 2x2 cm pieces. Arrow slipped and cut it in both. Cook the bouillon with onion and put the meat and leg in. Let it boil under low heat until the meat is tender, approx. 40 minutes. Take your legs up.

Clean the sugar peas and chop and peel the pork pieces. Shake or mix flour and cream and bring the jerk into the pan while stirring.

Add lemon juice and sugared sugar and simmer. Simmer for 5-10 minutes until the vegetables are soft with still spicy. Add the herbs and season with salt and pepper.

Serve with boiled potatoes or loose rice.

tips:
The sugar peas can be replaced by haricot's host or chickpeas.

The pot can be prepared all day in advance

Urtufuftende kalvegryde

Ingredients for Urtufuftende kalvegryde

Instructions for Urtufuftende kalvegryde

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