*Mijoté de veau à l’italienne

Lépés 1 /9

*Prepare the ingredients.

• 500g *Sautéed veal
• 2kan. *Olive oil
• 1 *Onion
• 2 *Garlic
• 1kocka *Carrot
• 1szál /sz. *Celery
• 50g *Tomato purée
• 8szál. *Thyme
• 2 *Bay leaf
• 15cl *White wine
• 2kan. *Cornflour
• 21cl *Water
• 100g *Peas
• *Salt, pepper

Lépés 2 /9

*Cut the carrots and celery into very small cubes.

• 1kocka *Carrot
• 1szál /sz. *Celery

Lépés 3 /9

*Fry the chunks of veal in half of the oil for 5 minutes. Set to the side.

• 500g *Sautéed veal
• 2kan. *Olive oil

Lépés 4 /9

*Pour the rest of the oil into the bowl.

• 2kan. *Olive oil

Lépés 5 /9

*Add the onion, garlic, carrot and celery. Season with salt and pepper. Fry for 5 minutes. Add the tomato purée, thyme and bay leaf.

• 1 *Onion
• 2 *Garlic
• 1kocka *Carrot
• 1szál /sz. *Celery
• 50g *Tomato purée
• 8szál. *Thyme
• 2 *Bay leaf
• *Salt, pepper

Lépés 6 /9

*Add the wine and cornflour slurry (cornflour mixed with water).

• 15cl *White wine
• 2kan. *Cornflour
• 21cl *Water

Lépés 7 /9

*Put the veal back in then bring to a boil for 5 minutes, stirring the whole time. Add the peas.

• 100g *Peas

Lépés 8 /9

*Low temperature cooking low.

Lépés 9 /9

*Serve hot.