Calves couvette with mushroom sauce

Ingredients for Calves couvette with mushroom sauce

Instructions for Calves couvette with mushroom sauce

To prepare the Calves couvette with mushroom sauce recipe, please follow these instructions:

Pour the fat in a frying pan and let the shower. Sprinkle veal cuvetten with thyme, salt and pepper, as well as possibly. a little strong paprika. Brown veal cuvetten well of on all sides in a frying pan. Average rødløget and chili from coarse (arrow kernels out of the chili, if not extra strong flavour desired) mix it up in the Pan Pour the mushrooms in with the væden and add the bouillon cube, dissolved in the boiling water. Pour the 2 cans skinned tomatoes in. Let it all simmer for low heat for approx. 45 min. wash broccolien and part it into small florets, celery in part 2 and put one half away. Rinse the second part and cut it into smaller pieces. Cook in lightly salted water, together with broccolien, until it is tender. Wash and cut potatoes in wedges with Peel on sprinkle them with salt and cayenne pepper and set them in a hot oven (200 C) in 35 min.

Once the roast has simmered, take it up at the Pan and placed on a killer Board wrapped in staniol wrapped with a tea towel to keep warm. Moisture in the pot being filtered from the accessory. The sieved from wetness poured back in the pan. Add cream and season to taste with cayenne pepper and possibly. other spices. Let it all get a rehash and add jævning as directed on package. Add eventually suit. Cut the cuvetten out in neat pieces and serve with the finished potato wedges and vegetables. Mushrooms the other ingredients that gave flavor to the sauce servers as additional accessories. A good red wine rounds throughout this glorious dinner.

EVS. residues can be eaten cold the day after with rice for easy and quick!