The bolzanese stew
Instructions
Saute butter and imbiondirvi the onion and Sage.
Add the meat and cook on a high heat, season with paprika and salt, add the wine and let it evaporate, sprinkle with flour and stir.
Combine the tomatoes, cover and continue cooking on a moderate flame for approximately 1 hour.
Ingredients and dosing for 4 persons
- 800 g of veal chop
- 150 g of chopped onion
- 100 g of butter
- 1/2 tablespoon of paprika
- 400 g of tomato pulp
- 1 glass white wine
- Sage
- 1 tablespoon of flour
- Salt