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Veal tenderloin fricassee with summer vegetables

Veal tenderloin fricassee with summer vegetables

What you need:

  • 400g of veal tenderloin cut in pieces

  • 5 small fresh carrots

  • 1 bunch green asparagus

  • 1 dl peas

  • 10-12 small spring onions

  • 1 liter vegetable stock

  • 1 dl white wine

  • 25 g of butter

  • 1 dl cream

  • 2-3 tablespoons flour

  • olive oil

  • salt and pepper

  • pee shoots for topping

 

Method:

  • Make ready the vegetables.

  • Boil the potatoes until almost tender

  • Pour away the water

  • Add the carrots to the pot and put a lid on

  • Set aside

  • Turn over the meat in flour to cover them entirely

  • Fry the veal tenderloin in olive oil pieces for a 2 minutes.

  • Add white wine

  • Add vegetable stock

  • Add cream

  • Let cook for 5-10 min.

  • Add potatoes, carrots, asparagus and spring onions

  • Let simmer for 2 min

  • Serve with pee shoots on top.

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