Soak the raisins in the Oporto wine, until the time of incorporating them into the meat. In a pot over medium heat, add the lardons and when golden brown, add the previously seasoned veal.
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| Ingredients to make the original veal ragout: |
| (4 people) 500 gr of beef for stew, cut into pieces 100 gr of fresh bacon or bacon, in lardones 1 large onion, cut into cubos 1 large red pepper, cut into cubes 1 large green pepper , cut into cubos 2 garlic cloves, fillets in rooms 50 gr of raisins 125 ml of port 4 tablespoons of olive oil 250 ml of meat broth 2 teaspoons of sugar 1 glass of pacifier of red wine 1 teaspoon of flour 1 laurel leaf salt pepper in grain |
Ingredients to make the original veal ragout:
2. Dora the veal for a 3-4 minutes and reserve.
3. In the veal oil, dora the garlic, without burning.
4. Add the onion and peppers and put them over low heat.
5. Put the veal and the lardones in the pot.
6. throw red wine and saute up to a couple of minutes, until alcohol has been consumed.
7. then add the meat, pepper and bay leaf.
8. Cover the pot and cut it over low heat for 1h
9. Add the raisins with Porto, Sugar and Flour.
10. salt and remove.
11. Let the sauce evaporate and thirty it cooking it over fire a 1/2h more.
