Veal Scallop

Rating: 3.00 / 5.00 (9 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For the veal stew, prepare a soup from the roots, onion, bay leaf and herbs, season with lemon, vinegar, salt and pepper.

Sauté the flour in hot butter and add the soup. Cook the finely sliced Beuschl in it until soft and season to taste.

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