Braised Veal Roast with Vegetable Recipes and Pasta

Roasted veal roast cooked whole in onion and thyme, served sliced with steamed Vegetable Recipes and pasta, topped with a sauce made from the stewed juices.

Ingredients:

Rule for 4 servings: 1 kg of veal roast 400 ml of veal stock ./td> 2 tbsp thyme

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2 tbsp oil 1 tablespoon butter 2 pcs onions pepper salt For the sauce: 200 g cream 4 tbsp smooth flour pepper salt For cooked Vegetable Recipes: 200 g of young pea pods 1 bunch of carrots 1 piece small broccoli sprouts water salt For pasta: 250 g wide noodles water salt green parsley for garnish

Procedure:

1. Wash, dry, salt and pepper the meat, roughly chop the peeled onion
2. In a saucepan, brown the veal on all sides in hot oil and butter, add the onion and thyme, pour in the stock and simmer covered for about 90 minutes
3. Peel the carrots, cut off the ends of the pea pods, divide the broccoli into individual florets, rinse the Vegetable Recipes under cold running water, drain
4. Boil carrots and broccoli in slightly salted water for 10 minutes, pods for 3 minutes, then drain and drain
5. Remove the meat and keep warm, stir the flour into the stewed juices, boil, then stir in the cream, season the sauce with salt and pepper
6. Cook the noodles in lightly salted water, following the instructions on the package
7. Slice the veal roast, pour the sauce over it and serve with the noodles and cooked Vegetable Recipes.