Veal with vegetables

About the dish

En mettende gryterett der kalvekjøtt og rotgrønnsaker tilberedes hver for seg og blandes til slutt, fra Erken & Caroline Steens «Kogebog for skole og hjem» (1900).

How to make it

1. 1

   Brown the meat

   Cut the veal into small squares. Brown them in 50 g butter, pour over ½ litre meat stock, and season with salt and pepper.

2. 2

   Let the meat simmer

   Let the meat cook, covered, over low heat for about 1 hour.

3. 3

   Steam the vegetables

   Steam the cleaned root vegetables and potatoes, cut into small squares, until tender in a separate covered pot with ½ litre meat stock, 50 g butter and the sugar.

4. 4

   Combine and serve

   Combine everything with the meat, including the finely chopped onion. Bring to a good boil and serve.