Veal with Becon
INGREDIENTS
800G Veal
25G MARGERINE
100G BECON
25G FLOUR
100G ONION
LEMON JUICE
100G CARROTS
FINLEY CHOPPED PARSLEY
150G MUSHROOMS
SALT AND PEPPER
600ML STOCK
THYME
METHOD
CUT THE MEAT INTO SMALL SQUARED PIECES. MELT THE MARGERINE AND THEN FRY THE MEAT UNTIL IT GOLDENS.TRY TO FIND THE MUSHROOMS AND THE ONIONS SMALL.PEEL AND CUT THE CARROTS INTO LARGE PIECES.
PUT THE FLOUR INTO THE MIXTURE OF THE MEAT (OPTIONAL ADD SALT AND PEPER)MIX WELL SO IT WILL COMBINE WITH THE MEAT.ALSO AND TIY SHREDDS OF BEACON. LET IT COOK FOR A WHILE.POUR THE STOCK IN AND LET IT SIMMER ON LOW MIDEUMFLAME.PUTMUSHROOMS,CARROTS,ONIONS , LEMON JUICE,
THYME AND PEPER AND SALT. BRING IT TO THE BOIL AND PUT IT IN THE OVEN FOR 70 MINUTES .
SERVING SUGGESTIONS
FRIED CHIPS ,SALAD AND SOME CHOPPED PARSLEY ON TOP
PREP. TIME
95 MIN
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