Legless Birds (Veal) - Benløse Fugle

Benløse Fugle

Why this recipe is named 'Legless Birds' when there isn't any bird meat in the recipe is anyones guess. However, whatever the name this is a very tasty traditional Danish veal dish.

Serves 4

• 1.5 pounds boneless lean veal
• ½ pound bacon
• ⅓ pound carrots
• 2 big sliced onions
• 1 bundle of parsley
• Salt
• Pepper
• 3 cloves of crushed garlic
• Thyme dried
• 3 tablespoons concentrated tomato pure
• 25 ounces beef stock
• 8 ounces of cream

• Slice meat into thin steaks and flatten meat well.
• Season meat with salt and pepper.
• Cut bacon and carrots into long thin pieces, and place on top of meat with parsley mixed with garlic.
• Roll meat into a long cigar shape with the carrot, bacon, parsley and garlic in the center, and tie with cooking string.
• Roll meat rolls in flour and brown the meat and sliced onions on frying pan.
• Add beef stock, tomato pure and thyme
• Simmer covered for 1-1.5 hours or until meat is tender
• Take meat out of pot and add cream to the stock for the gravy

For a great side dish, add Caramelized Potatoes or Danish Scalloped Potatoes (Creamed Potatoes).

LastUpdate: 2015-04-21 10:09:26