Ingredients: · 550g diced veal meat · 2c. of butter soup 2 minced garlic cloves · 1 bay leaf · 4c. of tomato pulp soup 200 ml of white wine 250g fresh mushrooms cut into quarters 100g of baby carrots · 1 chopped onion · 2 c. of soup well filled with wheat flour · 200 ml of milk · 200ml of cream · Chopped parsley q.b. · Salt q.s. · Pepper q.b. · Tabasco Preparation: In a saucepan, heat half the butter, the garlic and the bay leaf. Stir and let warm. Join the meat. Season with salt and pepper. Let it fry a little until the meat takes on color. Add the tomato pulp and white wine and Tabasco. Stir, cover and cook for approximately 10 minutes over medium heat, until the meat is tender. Meanwhile, in a pan, heat the remaining butter and the chopped onion. Stir and sauté for approximately 5 minutes over medium heat until the onion is glazed. Add the flour and mix well. Gradually and while stirring, add the milk and finally the cream. Stir until it starts to bubble. Book the sauce. Add the mushrooms and baby carrots to the meat. Stir, cover and cook over high heat for 5 minutes. After 5 minutes, add the sauce and mix well. Finally, add the chopped parsley and stir. As soon as it starts to bubble, remove. Serve with butter rice. Source and Rights: http://docespecadosdesejossalgados.blogspot.com/2017/04/picadinho-de-vitela-com-cogumelos.html
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