Telacie with tomato sauce and dumplings
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ingredients
1/2 pk steamed dumplings 1 pk tomato puree larger 1/2 tbsp Butter for the spread 3 tbsp Smooth flour for the spread 2 pk cloves (whole) 1 pk bay leaf salt granulated sugar for seasoning water (quantity according to desired consistency)
Meat
200 g of veal tenderloin 1 pk young spring onion salt, ground black pepper 2 tbsp rapeseed oil
progress
Sytey dish suitable for children
1.
Wash the meat, dry it, clean it of unwanted fat and cut it into cubes
2.
In a small saucepan, heat the oil and add the sliced whole baby onions. Fry for 2-3 min, then add the meat and fry for about 4 min.
3.
Pour in water, season with salt and pepper, stir and cover with a lid. Let simmer for about 1 h to make the meat tender.
4.
After 40 min of simmering, prepare the sauce – melt the butter, stir in the flour to prevent lumps from forming.
5.
Add the puree to the gravy and mix well. Add the cloves and bay leaf, a little salt and let it come to a boil.
6.
gradually add water. Stir to achieve the desired thickness.
7.
Finally add sugar to taste and let boil.
8.
When the meat is almost done, let the cut dumplings steam until tender.
9.
Serve together, pour the meat juices over the dumpling.
