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Contents
- Recipe difficulty
Simple dish
- Energy value
69kcal
- Rating
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Recipe
Rosy roasted tender veal – you lick your fingers. Recipe This will appeal to all lovers of delicious meat and soul. To those who likes very deep-fried meat, makes veal tenderloin medallions I would not recommend. Never beat the pieces away. clippings before frying. This is the biggest and most common mistake. Repulsing, you create irreversible changes in the internal structure. When frying, such “exhausted” “beaten” meat will be intensely release moisture and turn into an indigestible forest, not delicacy!
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Ingredients
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Bon appetit, I hope you had fun with us!
Steps
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- Wash vegetables, carrots, peel onions, separate from rosemary leaflets from the stem. Cut the carrots with rings 5 mm thick, onions – a cube.
- Put the carrots in the stewpan, fill it with boiling water so that to cover 2 cm. Put on medium heat, bring to boil, salt and boil until soft carrots for 5 – 7 minutes. Then drain the water.
- Wash meat, dry and cut into thick medallions 2 – 2.5 centimeters. In a pan heated over high heat, pour the oil, warm it up, lay out the medallions and fry them 2 minutes on each side. Then turn down the fire and cook, periodically turning over, for 6 to 8 minutes.
- Pour into a second frying pan, heated over medium heat. butter, warm it and fry carrots and broccoli until golden crusts 4 to 5 minutes, stirring. Salt and pepper to taste.
- Put the second stewpan on medium heat, warm it with butter and fry the onions for 3 to 4 minutes, stirring occasionally. Then pour in white wine, rosemary and simmer before evaporating the liquid, stirring, after add cream and pepper to the rose, pepper and salt to taste, simmer until the sauce thickens and grind with a submersible blender.
Keywords:
- broccoli
- beef
- lockets
- meat
- veal
