Veal with lingonberry sauce in a rye loaf
5 servings
150 minutes
The recipe is taken from Elena Magnenan's new book "Live Deliciously! Incredible Family Feast Recipes That Shook the World." "Tender, melt-in-your-mouth meat with an exquisite taste of wine and wild lingonberries is a wonderful dish in itself . And serving it in a rye dough saucepan will surprise you and inspire you to take a photo shoot. I just love this recipe!
1
Cut the veal into portion-sized pieces, fry on high heat and place in a pot or thick-bottomed saucepan. Add coarsely chopped onion, minced garlic, carrot cut into thick slices, a sprig of rosemary, black peppercorns, cloves, sugar and salt to taste. Pour in broth and red wine. Simmer on medium heat for 1.5-2 hours.
- Veal tenderloin: 1 kg
- Onion: 1 head
- Garlic: 2 cloves
- Carrot: 1 piece
- Rosemary: 1 sprig
- Black peppercorns: 1 piece
- Carnation: 2 pieces
- Sugar: 1 tablespoon
- Salt: to taste
- Meat broth: 400 ml
- Red dry wine: 400 ml
2
When the meat becomes tender, remove it from the broth, strain the broth, and pour it back over the meat.
3
Melt butter in a pan and fry the flour in it. Gradually and carefully add lingonberry juice in small portions to this base. Add the resulting mixture to the broth with meat and bring to a boil. Add honey and chopped parsley to the thickened sauce. Boil for 2-3 minutes and then add jam.
- Butter: 100 g
- Wheat flour: 1 tablespoon
- Lingonberry juice: 200 ml
- Honey: 1 teaspoon
- Parsley: 20 g
- Lingonberry jam: 1 tablespoon
4
Serve veal in rye bread. For this, cut off the top like a lid, carefully remove the flesh, and slightly compact the inner walls. Decorate with lingonberries.
- Rye bread ""Karavai"": 1 piece
- Cowberry: 1 tablespoon