Veal grydesteg with red wine sauce

Ingredients for Veal grydesteg with red wine sauce

Instructions for Veal grydesteg with red wine sauce

To prepare the Veal grydesteg with red wine sauce recipe, please follow these instructions:

Roast: Brown the roast in a large thick-bottomed pan and then pour the red wine and water over it. Put carrots, shallots and garlic in the Pan and crumble the bouillon cube into the dish. Add timianen. When It starts to boil, turn down to low flame, and then must stand and simmer the roast in 35-40 minutes. Turn if necessary. the roast after half of the time is gone.

Oven-baked potatoes and vegetables: Preheat the oven to 225 degrees c. alm. oven. Cut the potatoes in both and the carrots in half and put them in a roasting pan along with skalotte the onions and the garlic. Pour a good olive oil over it and sprinkle thyme all over the place and then coarse salt on the potatoes. Be made in the oven in 35-40 minutes

Sauce: remove the roast and vegetables out of pot, and pour then 1/4 for 1/2 ltr. cream in (depends on how much and how bold you want the sauce). Put bouillon cube in and taste, if desired. to with extra thyme.