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If needed add 50-100 ml of water, shortly boil over and sprinkle with parsley.


600 g veal from leg
100 g root vegetables (carrot, celery, parsley)
20 g butter
2 tablespoon oil
150 g onions
2-3 teaspoons Vegeta Natur
100 ml tomatoes run through a sttrainer
3 garlic, cloves
50 ml red Port

For sprinkling:
1 tablespoon parsley, finely chopped

We used

Vegeta Natur

Vegeta Natur

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 45 min

  • 1 Cut veal into cubes, and root vegetables slice into smaller cubes.
  • 2 Sauté prepared veal in the butter and oil.
  • 3 Add finely chopped onion, prepared root vegetables, teaspoon Vegeta no MSG added and anise. Continue to sauté until meat becomes tender.
  • 4 Close to the end of cooking stir in squeezed through tomatoes, finely chopped garlic, remaining Vegeta Natur and wine.


Serve with boiled gnocchi.