Ingredients

How to make it

  • Cut the veal into small stripes 3-5 cm, season with salt and fry quick on butter on all sides. Take the veal out.
  • Previously cut the vegetables into small slices and sauté it on butter left from veal. Add wine, beef stock and sauce espagnole and continue to sauté 10-15 minutes.
  • Now add veal and continue to sauté until veal is soft (30 minutes should be enough).
  • Take the veal out again and mash the vegetables into a sauce. Put back the veal and add half cooked green peas, parsley leaves and dill.
  • Cook for 10 more minutes. If the sauce is not thick enough, you may add flour, but mashed vegetables are thick enough for a good sauce.
  • (For sauce espagnole - variation is: dry fry flour until brownish, add red wine, beef stock and tomato puree and cook until reduces to half. This is homemade emergency version but it is good enough)

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