Drents stew of veal

Name: drents stew of veal
Cook time: 20 min
Total time: 110 min
Yield: 6
Cuisine: Dutch
Ingredients: 250 g shallots; 2 Drentse Kosterworsten à 100 g; 50 g butter; 1 kg veal steaks; 1 bottle brown beer at room temperature; salt and pepper; bag fresh parsley à 30 g; bag fresh celery à 50 g

A tasty Dutch recipe. The main course contains the following ingredients: meat, shallots, Drentse Kosterworst (à 100 g), butter, veal steaks, brown beer (at room temperature), salt and pepper, fresh parsley (à 30 g) and fresh celery (à 50 g).

Ingredients

Directions

Clean scallions, halve large ones. Cut sausage into cubes. Fry butter in (frying) pan and gently bake sausage for about 4 minutes. Place veal steaks in pan and bake lightly browned in about 4 minutes on both sides. Pour beer along the edge of the pan with the meat. Add shallots, salt and pepper. Bring back to the boil, then turn down the heat. Cook with a lid on pan (on flame distributor) in approx. 1 1/2 hours. Occasionally scoop.
Cut stalks of parsley and celery, chop coarsely. Half of fresh herbs by creating meat. Fry stew in four deep plates, sprinkle with half of the herbs. Delicious with mashed potatoes.