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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