Stew with mushrooms
Instructions
Saute the veal pieces in warmed oil with the garlic, salt, pepper and chopped parsley.
Cook over high heat for a few minutes then wet with white wine; only when this is completely evaporated, add the tomato pulp, which must not be too plentiful.
Cook for about 10 minutes, then add a ladle of water and let simmer for about thirty minutes.
At this point you can add fresh mushrooms, washed, cleaned thoroughly and cut into small pieces.
After a half-hour the dish will be ready to bring to the table.
