Veal in Wine

February 18, 2015

From: Segovia
Preparation Time: 50 min.
80cc of olive oil and butter
1 big onion
A pinch of pepper
1 kg of veal
A pinch of salt
A big tomato
1 glass of Mureda Tempranillo wine
1 big carrot


First, brown the veal and fry it lightly for 30 minutes with salt and pepper. Remove the meat and in it’s juice fry lightly the onion, the carrot, the tomato and add the meat and the red wine and let it boiling for 20 minutes more.
Once the meat is cooked, cut it in slices and use the food mill to squeeze the sauce. Add salt and pepper as much as it needs.
Served with mashed potatoes.

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