Tête de veau of netty engels

Name: tête de veau of netty engels
Total time: 40 min
Yield: 4
Ingredients: 400 gram veal sploulet cut small; 6 deciliter water; salt; 1 bay leaf; 3 peppercorn; 200 gram mushroom; onion; 50 gram butter; 50 gram flour; 2 small tin tomato paste; 1 dash coffee milk

Try this Limburg Tête de Veau

Ingredients

Directions

Put the meat up with 6 dl of water, a pinch of salt, a laurel leaf and a few peppercorns.
Bring it to the boil and let it boil for a maximum of 20 minutes.
Remove the meat from the cooking water.
Brush the mushrooms clean and cut into quarters.
Cook the mushrooms for 5 minutes in the cooking water of the meat.
Remove the mushrooms from the cooking water and place them next to the meat.
Strain the cooking liquid. You have to keep 6 dl.
Add some water if you do not have enough.
Clean the onion and cut it small.
Melt the butter in a large pan.
Add the onion and bake it light brown.
Add the flour and keep stirring until the flour has become hot.
Remove the pan from the heat and pour 5 dl of cooking liquid into the mixture at once.
Stir well until all lumps are gone.
Return the pan to the heat and stir the sauce to the boil.
Add the tomato paste and let everything warm up well.
Put the meat and the mushrooms back in the pan and warm everything up.
Add salt and pepper to taste.
Is the sauce too thick. Then dilute with the retained cooking liquid.
You can add a dash of coffee milk as desired.