Preparation

cut the meat into 4 to 5 cm cubes on the side and brown them in a pan with hot oil.

simultaneously sauté the carrots and onions cut into small cubes in a frying pan with a little oil. add the carrots and onions to the meat. sprinkle the pieces of meat and vegetables with flour, mix well and drizzle with water and white wine. add a sprig of parsley (parsley, bay leaf and thyme, preferably French) and the tomato concentrate, cover and stew for about an hour over low heat.

accompaniment: dry white rice.

Ingredients

  • 800 g of Mirandese veal;
  • 1/2 liter of water;
  • 1/2 liter of ripe (dry) white wine;
  • 2 dl of oil;
  • 2 medium carrots;
  • 2 medium onions; 50 gr of flour;
  • 2 tablespoons of tomato concentrate.