Roast at yoghurt
Instructions
Melt the butter and rosolarvi the meat, cover with the broth and let it cook for about 1 hour.
Mix the yoghurt with a clove of finely chopped garlic, a pinch of salt and pepper.
Pour it all over the roast just before removing from heat.
Ingredients and dosing for 4 persons
- 600 g of veal (600 g pieces)
- 50 g of butter
- 1 clove of garlic
- 50 cl of natural yoghurt
- Nut soup
- 1 pinch of salt
- 1 pinch of pepper