Stewed veal steaks with oven-roasted vegetables with celery potatoes

4
> 60 minutes
veal steaks
*
stewing
Edgar Buhrs culinair

Preparation

Fry the veal steaks in olive oil on medium heat until brown. Add the shallots and fry them lightly. Add the white wine and veal stock. Allow to stew for approx. 90 min. on a low heat.

Mix the vegetable sticks in olive oil and salt. Spread them on a baking sheet and roast them in the oven for approx. 25 minutes at 175°C (347°F). Sprinkle with salt and pepper. Wash the potatoes then boil them with the skin on until cooked, then drain them and cut them into large pieces. Put them in a bowl and season with coarse sea salt, pepper and the chopped leaf celery. Dress them with the olive oil.

Divide the vegetables and celery potatoes across 4 warmed plates then add the meat. Spoon some of the meat juices on top.

Ingredients

  • 4 pieces of veal steaks
  • 2 tbsp olive oil
  • 2 shallots finely chopped
  • 100 ml white wine
  • 200 ml veal stock
  • salt and pepper

For the roasted vegetables:

  • 300 g carrots cut in 5 cm x 0.5 cm sticks
  • 300 g celeriac
  • 300 ml olive oil
  • sea salt

For the celery potatoes:

  • 600 g potatoes
  • 300 g leaf celery
  • 300 ml olive oil

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