|3.||Bulb onions||17 PC.|
|5.||Olive oil||2 art. l|
|6.||Flour||1 art. l|
|8.||Dry white wine||100 Ml|
|9.||Tomatoes in their own juice||400 Column|
|11.||Meat broth||500 Ml|
|12.||Parsley (greens)||5 twig|
|13.||Bay leaf||2 PC.|
Cut the meat into medium slices, transfer to a high frying pan, add half the butter and olive oil, and also add the chopped carrots and one chopped onion.
Sauté until golden brown over high heat. Then sprinkle with flour, mix and fry for another minute.
Add the garlic passed through the press in the beef and pour the wine, keep it on fire so that the wine evaporates in half.
Add chopped tomatoes to the pan, pour the meat broth, salt and pepper to taste, add all the spices, cover and simmer for 1 hour. In the photo in the roll, the coiled spices then they can be carefully removed after cooking, but you can add them simply to the pan.
Peel the onions and fry until left over in butter, which remains.
After the onion, fry the chopped mushrooms until golden brown.
Add mushrooms with onions to the meat and simmer for about 30 minutes.
8. Step Serve sprinkled with chopped parsley.
Veal with vegetables and wine is very juicy, aromatic, tasty and rich. Cooking such meat is not too difficult, tomatoes in your own juice can be replaced simply with tomato paste or fresh tomatoes. Serve to any side dish or just as an independent dish with bread. Add your favorite spices and herbs for serving, garlic can add a little more.