Sprinkle the meat, put it to brown over high heat in a casserole with oil and 4 cloves without peeling.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make roasted veal in casserole: |
| For 4 people 1 back of back ½ kg. of fungi 4 potatoes 1-2 onion 7 cloves of garlic 1 teaspoon of refined cornmeal water extra virgin oil hojiblanca salt pepper perejil chopped |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in spring-summer, ideal to accompany with red crop wine |
Ingredients to make roasted veal in casserole:
2. Lower the fire and cook for 20-30 minutes (depending on the point that you like the meat) over low heat with the lid on.
3. Let it temper, remove the meat and cut it into thick fillets.
4. Dilute the cornmeal in water, add it to the casserole where the meat juice has remained and boil.
5. Move the casserole slightly, until it thickens.
6. Pela and chop the potatoes cascading them. Place them in a casserole, cover them with water, season them and cook for 18-20 minutes.
7. Pásalas for the Pasapurés and if necessary, lighten it with the liquid resulting from cooking the potatoes. Season, sprinkle with parsley and mix well.
8. Pica the onion and the 3 garlic cloves and put to poach in a caulletter with oil.
9. Clean the fungi, cut them in sheets and add them to the pan. I skip them and add them to the potato puree.
10. It serves in a large source, the meat on one side and the puree of potatoes with fungi to the other.
11. Everyone fond of mushrooms must go to the mountain with the appropriate team for the collection of mushrooms and must especially be provided with a good basket and a razor.
12. Plastic bags should never be used, as mushrooms spoil easily and accelerate their decomposition.
