Of all types of meat, veal is perhaps the most delicious product. But only if we are talking about the meat of dairy calves, whose age has not exceeded 6 months. Such meat is considered more refined and very tender.
Ingredients:
- Veal (necessarily without bones) - 1, 3 kg;
- Dry white wine - 160 ml;
- Ghee - 55 g;
- Onions - 3 pcs;
- Fresh greens;
- Olive oil;
- Meat broth (strong) - 250 ml;
- Juice from 1 lemon.
Preparation:
- Choose a rather large frying pan and melt the ghee on it, then fry the washed and dried veal fillet until a golden, appetizing crust is formed.
- Next, put a medium-sized saucepan on the stove and pour the required amount of olive oil into it. As soon as it is well heated, fry the small and peeled whole onions on it.
- Put the well-fried veal fillet directly on the onions, sprinkle with fresh garden herbs on top, which must be very finely chopped in advance.
- Pour this whole composition with concentrated meat broth mixed with wine, and sprinkle with a mixture of salt and freshly ground pepper on top to your liking and at your own discretion.
- Simmer the veal over the slowest heat for no more than half an hour, then reduce the heat and continue stewing until fully cooked, having previously turned the piece of meat over to the other side. If the meat in the cooking process seemed a little dry, then if necessary, add some more water in small portions.
- Add some more greens to the prepared veal dish, taste the meat and immediately serve it along with some pasta, for example, tagliatelli.
