Roast Veal on Men’s Mushroom and Tomato Vegetables’

Have fun preparing this mushroom dish!

Preheat the oven to 170 degrees. Rinse the veal roast under cold water, pat it dry well and season it all over with paprika powder, salt and pepper. Rub the spices heartily and roast the piece of meat in oil in a shallow fireproof roaster briefly on all sides (each side about 1 minute).

Now deglaze with 1 dl of white wine, add 2 sprigs of tarragon and braise the roast for 1/2 hour in the oven, basting it now and then with the white wine broth.

During the stewing time of the roast, clean the mushrooms and cut them into bite-sized pieces. Peel the tomatoes, remove the stalk and the seeds with the goo and cut them into pieces as well.

Cut the white and light green of the leek into slices. Finely chop the leaves of the remaining tarragon. Heat the butter in a saucepan, saute the leek slices until they fall apart, season heartily with salt and pepper and fold in the tomato pieces.

Heat the oil in a frying pan and roast the mushrooms until they turn color. Sauté the stalks at the beginning and add the porcini mushrooms after about 2 minutes.

Season the mushrooms with salt and pepper. Once the roast is done, remove it from the roaster and keep it warm. Deglaze the set that has formed in the roaster with the Noilly Prat (W

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