Veal Fricassee with Carrots and Meatballs

Rinse and peel carrots. Cut in half lengthwise. Then cut diagonally into uniform slices about 1/2 cm thick.

Rinse mushrooms briefly, drain, clean and halve or quarter each according to size. Place carrot slices and half of the water in a microwave-safe dish (approx. 28 cm). Cover with microwave foil, cook at 600 watts for 4 minutes.

Add mushrooms to the carrots in the mold, stir well. Cover and cook at 600 watts for 2 minutes. Remove vegetables from the pan with a skimmer, drain and set aside.

Press sausage meat from the skin into the microwave dish as dumplings.

Shape a little round with moistened hands to taste. Add remaining water. Cover and cook at 600 watts for 5 minutes. Halfway through cooking time, turn the meatballs to the other side. Remove from the mold and set aside.

Rinse veal and dry thoroughly with kitchen roll.

Cut into cubes of about 1.5 cm (the cubes should all be as large as possible on the spot so that the meat cooks evenly). Peel onion and dice very finely with a sharp kitchen knife. Peel and dice the onion. Place onions, fat, and flour in baking dish.

Steam without cover at 600 watts for 5 min until soft.

Add pepper, meat cubes, salt, juice of one lemon, veal stock, white wine and whipped cream. Stir everything well.

Add bay leaf spice. Cover the egg mixture and cook at 600 W

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