Ingredients: 1 liter of broth, olive oil to taste, 1 onion, rosemary, 400 gr. veal stew, 1 / 2 cup. white wine, potatoes, carrots, peas, 1 cup. tomato sauce, salt
Prepare the broth with 2 nuts. In a large skillet and high, put oil, finely chopped onion and rosemary.
sauté on 5 min. Add meat, turning to brown it on all sides for 15 min. high heat. Then add the white wine and let evaporate over high heat for 5 min.
Add a pint of hot broth, cover and cook for 30 min. over medium heat stirring occasionally.
Peel and chop the potatoes and carrots and add to meat after 5 min. add the peas and tomatoes and salt if needed. Bake for 20 min. lengthening with the remaining broth if needed. Taste to check the cooking.
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