Ingredients
500 g veal (shoulder)
100 g salo
butter
20 g mushrooms
3/4 cup (150 ml) white wine
1 and 1/2 cup (300 ml) soup
1 onion
nutmeg
aromatic herbs (parsley, marjoram)
salt
Method
Finely chopped onions, herbs and salo fry in the butter, add diced meat, salt, Fry is, pour the wine, add the chopped mushrooms, a little broth, a pinch of grated nutmeg and stew under lid until soft. Serve with boiled potatoes and stewed peas.
Containers:
Difficulty
Easy
Tested
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