Veal in paprika sauce

Name: Veal in paprika sauce
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 200 g Soup Greens; 1 Bay leaf; 7-10 Tbsp some juniper berries; 7-10 Tbsp Salt; 400 g Shoulder of veal; 1 small red and yellow peppers; 1 Onion; 1 TABLESPOON clarified butter; 1 TABLESPOON Flour; 200 ml Milk; 200 ml Veal stock; 7-10 Tbsp Pepper; 1 TABLESPOON grainy mustard; 3 TABLESPOONS Whipped cream; 7-10 Tbsp Paprika rings, cress and sweet paprika

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

200 g Soup Greens
1 Bay leaf
7-10 Tbsp some juniper berries
7-10 Tbsp Salt
400 g Shoulder of veal
1 small red and yellow peppers
1 Onion
1 TABLESPOON clarified butter
1 TABLESPOON Flour
200 ml Milk
200 ml Veal stock
7-10 Tbsp Pepper
1 TABLESPOON grainy mustard
3 TABLESPOONS Whipped cream
7-10 Tbsp Paprika rings, cress and sweet paprika

Directions

1
Clean, wash and chop the soup vegetables. Place in boiling salted water with bay leaf and juniper berries. Wash and add the meat and cook for 25-30 minutes. In the meantime clean, wash and chop the peppers. Blanch briefly in boiling salted water, then drain.
2
Peel and finely chop the onion. Fry in hot clarified butter. Sweat flour in it. Add milk and veal stock while stirring constantly, bring to the boil. Season to taste with salt, pepper and mustard. Refine with cream. Remove meat from the stock, cut open. Arrange on plates with the sauce and peppers. Serve dusted with paprika rings, cress and paprika powder as desired.
3
Season to taste with salt, pepper and mustard. Refine with cream. Remove meat from the stock, cut open. Arrange on plates with the sauce and peppers. Serve dusted with paprika rings, cress and paprika powder as desired. Small bread dumplings taste good with it
4
City