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Jeff Sellegren
Drents stew of veal
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).
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Ingredients
Directions
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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.
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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.
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Nutrition
465Calories
Sodium3% DV65mg
Fat48% DV31g
Protein80% DV40g
Carbs2% DV6g
Fiber12% DV3g
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