In a casserole we put a jet of olive oil and put the rounded round to taste.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to do veal with garrison: |
| 600 grams of Redondo de vertera 2 units of green pepper 100 grams of carrot 50 grams of onions 2 cloves of garlic 1 laurel leaf 1 glass of white wine 1 jet of olive oil 1 pinch of salt 1 pinch of black pepper 1 pinch of parsley garrison: 100 grams of peas 1 Berenjena unit 100 grams of chamiñones |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to do veal with garrison:
2. When all the chopped vegetables are thrown and sauté slightly along with the round.
3. Add the glass of white wine. We put over low heat.
4. We monitor cooking and we add water as it is consumed. We cook approximately for an hour and a half.
5. To know if it is at its point, click with a fork and check if the meat is soft.
6. We take out the round and reserve it whole until use.
7. To make the sauce, we pass the vegetables and the cooking fluid through a papurés.
8. To make the garrison, we cook the peas in boiling water with salt, and then saute them with a little garlic in a pan.
9. The eggplants we cut them into slices, sprinkle salt and keep them in this way for 1 hour.
10. After that time we wash them and pass them through flour and egg, to subsequently fry them.
11. The mushrooms, once clean, chop them in rooms and saute them in a pan with a little white garlic and wine.
12. This garnish will be served along with the round.
