• Time 2 hours 30 minutes
  • Servings 4 People
  • 1 The beam and the carrots clear, clean up. The mushrooms are washed and cut in small pieces. Also cut the bacon and roast it in a big deep pan of 50 g of cream oil, 5 minutes. Put the veal down, make five minutes on each side. Add carrots, 1 st. l. bow, laurel, pear, thymyan, salt and pepper.
  • 2 Inject hot water so that it covers meat, cleans up the lid and cooks an hour and 45 minutes on average. From time to time, change the meat.
  • 3 In the meantime, fire at 2 L.A. mushroom oil, 4 minutes. Add salt, pepper, nut and flour. Tightly mix and cook for a little light for 10 minutes. In a separate cologne, to roast in the remaining oil the remaining onions, five minutes. I'll pour 2 litres of water and cook under the roof for 10 minutes. Add mushrooms and creams, squeeze to boiling and fire immediately.
  • 4 Prepared meat to be cut by plumbing with a thickness of 2 cm without reaching about 0.5 cm. Put the veal in the shape of the right size, smash the puncture into the cooked sauce, squeeze them together. Put the meat on the rest of the sauce. Shove a parmesan and put up 200 degrees of oven for 10 minutes.
Nutrition Facts
  • Calories 1112
  • Total Fat 60,1 g
  • Protein 127,3 g
  • Total Carbohydrate 1112 g
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