Veal stew
Instructions
Put to fire the butter with two tablespoons of oil, let Brown floured meat parts and when they will start to take color, add chopped onion along with the celery and carrots.
Then the remaining United scraped carrots, washed and cut into sticks or round slices, add the bay leaf, whole garlic clove (which then be when cooked), previously peeled tomatoes and pureeing or chopped and soaked with a cup of broth.
Continue baking in covered container.
While cooking stir from time to time, season with salt, pepper and, if necessary, add boiling broth again.
Served on the table surrounded by carrot stew.
Ingredients and dosing for 4 persons
- 800 g of pieces of calf pulp
- 1 onion
- 300 g of carrot
- 500 g of ripe tomatoes
- 30 g of butter
- 1 costa of celery
- 1 sprig of parsley
- 1 leaf of laurel
- 1 clove of garlic
- Little of white flour
- Little of broth
- Olive oil
- Salt
- Pepper