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🍽️ Tender Veal with Colorful Vegetables

438 kcal · 30 min · 4 servings

Ingredients

• 1 kg Veal Shoulder
• 4 Carrots
• 2 large Onions
• 2 yellow Bell Peppers
• 2 large Potatoes
• Salt
• Pepper (from the mill)
• 150 ml White Wine
• 2 tbsp Butter
• 1 tbsp Vegetable Oil
• 4 Bay Leaves

Instructions

1. 1. Rinse the veal under running water and then pat it completely dry with a kitchen towel.
2. 2. Cut the dry veal into uniform cubes.
3. 3. Peel the carrots and cut them lengthwise into four strips.
4. 4. Cut the carrot strips into pieces approximately 10 centimeters long.
5. 5. Peel the onions and cut them into wedges.
6. 6. Wash the bell peppers, halve them, and remove the inside with the seeds.
7. 7. Cut the deseeded pepper halves into thin strips.
8. 8. Wash the potatoes thoroughly, but do not peel them.
9. 9. Slice the unpeeled potatoes into thin rounds.
10. 10. Heat butter and vegetable oil in a large saucepan with high sides.
11. 11. Sear the veal cubes briefly over high heat.
12. 12. Add the onion wedges and pepper strips to the pan and sauté them briefly.
13. 13. Deglaze the mixture with white wine.
14. 14. Add the carrot pieces, potato slices, and bay leaves to the pan.
15. 15. Cover the pan and let the ragout cook over low heat for 45 minutes.
16. 16. Season the finished dish with salt and freshly ground pepper.

Nutrition per serving

• kcal: 438
• Protein: 56 g · Fett/Fat: 12 g · Carbs: 19 g