Veal with Peas
Notes: There is a lot of fat, at least 1 tbsp less oil should be used. The stock is scant; after boiling the meat you need at least another 250 ml (with the corresponding tomato puree and red pepper). It works with pork too.
Ingredients
| 750 g | veal / weisbraten | |
| 900 g | peas, sterilized (canned) | |
| 5 tbsp | 75 ml | oil |
| 20 g | butter (for searing) | |
| 20 g | butter (for the flour) | |
| 1 tbsp | 15 ml | flour |
| 1 head | onion | |
| 1 tbsp | 15 ml | dill, finely chopped |
| 2 | tomatoes | |
| 2 tbsp | 30 ml | tomato puree |
| 1 | veal stock cube | |
| 1.5 tsp | 7.5 ml | sweet red pepper (paprika) |
| — | salt, to taste |
Instructions
- Cut the veal into several medallions, season with salt and sprinkle with black pepper. Let the meat rest for about 10-15 minutes.
- In a pot with the fat (a mix of oil and butter), add the veal to sear until browned.
- Finely chop the onion. Remove the meat and in the same fat saute the onion.
- Dissolve the tomato puree in 1 cup of veal stock and add it to the onion.
- Sprinkle with sweet red pepper and add 500 ml veal stock (1 veal stock cube dissolved in 500 ml warm water).
- Add the meat, season with salt and after about 45 minutes the veal should have softened.
- Add the peas and the finely chopped dill.
- Dissolve the flour in the butter. Once the butter with the flour has cooled, thin it with the meat stock and add the chopped tomatoes and dill. Mix everything and the dish is ready to serve.