- 4 teaspoons [20 mL] oil
- 17 1/2 ounces [500 g] large roasting veal cubes
- 2 tablespoons [30 g] margarine
- 3 tablespoons + 1 1/8 teaspoon [30 g] flour
- 8 ounces [250 mL] red wine
- 10 1/2 ounces [300 g] peeled tiny onions
- 7 ounces [200 g] carrot strips
- 1 'bouquet garni'
- Pepper, to taste
- Freshly snipped tarragon, to taste
- Freshly chopped parsley, to taste
- Water, if needed
|
- Brown veal cubes on all sides into hot oil, removing veal cubes from heat as soon as they are browned.
- Melt margarine into a casserole and mix in flour; stirring, pour in red wine.
- If needed, mix in a little water.
- Add reserved veal cubes, peeled tiny onions, carrot strips and 'bouquet garni' to casserole.
- Pepper mixture.
- Cover and simmer mixture for approximately 60 minutes.
- Drain veal cubes reserving cooking liquid separately.
- Pour strained cooking liquid into a clean saucepan; reduce sauce over high heat.
- Just before serving, sprinkle sauce with freshly snipped tarragon and fresly chopped parsley.
- Arrange veal cubes into a deep serving dish, pour in sauce, and serve.
|
