Veal in yoghurt
Veal in yoghurt
Veal in yoghurt
5
1
Stefano Moraschini
Finely chop the Rosemary, Sage and garlic.
Heat the cognac with the chopped, add the meat and make it taste good.
Add the broth and continue cooking over low heat with the lid on for about 1 hour and a half.
20 minutes before the end add salt, pepper and add the yoghurt.
Finally cut the meat into slices and serve with the gravy.
Calories calculation
Calories amount per person:
249
Ingredients and dosing for 4 persons
License
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