Preparation

preparation time: 1 hour
number of servings: 8
difficulty level: normal
category: meats
type of food: antiochia
light: no
The pajarilla is placed to cook in water that covers it with vinegar, salt and pepper. when soft, remove, drain well and cut into slices, sauté with onion, tomato, parsley, marjoram, bay leaf, sauté over high heat.
Add breadcrumbs and stock, cover and bring to low heat for 15 minutes.

Ingredients

  • 2 pounds of calf
  • 2 egg onions, sliced
  • 2 tablespoons finely chopped parsley
  • 2 ripe tomatoes, peeled and chopped
  • 2 garlic cloves, minced
  • 1 tablespoon marjoram, minced
  • 2 bay leaves
  • 1 cup of toasted bread crumbs
  • 1 cup of basic broth
  • 2 tablespoons vinegar
  • salt and pepper to taste