Preparation
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1.
In a pan heat up the butter. Add veal cubes, onion and fry for five minutes.
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2.
Add the mushrooms and Vegeta Beef Stock Powder and continue to braise for another 30 minutes. While cooking, keep adding small amounts of water.
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3.
When the meat softens, mix corn flour with 50 ml of water, pour into the dish and mix. Add wine and cooking cream. Continue cooking for 5 minutes.
Serving
Serve with roasted potato and decorate with parsley.
Tip
Enrich the meal by using dried edible bolete mushrooms, soaked in water for an hour prior to cooking.