Veal with Carrots and Onions

Name: Veal with Carrots and Onions
Yield: 8
Ingredients: 2 cups of white wine; 1/2 cup of water; 4 tablespoons of butter; 2 tablespoons of tomato extract; 1 tablespoon of thyme; 800g of veal cubes; 600g of small onions; 500g of baby carrots; 1 clove of garlic minced; 1 onion in slices; Salt and black pepper to taste; For decoration; Lavender leaves and thyme sprigs to taste

1
2 cups of white wine
2
1/2 cup of water
3
4 tablespoons of butter
4
2 tablespoons of tomato extract
5
1 tablespoon of thyme
6
800g of veal cubes
7
600g of small onions
8
500g of baby carrots
9
1 clove of garlic minced
10
1 onion in slices
11
Salt and black pepper to taste
12
For decoration
13
Lavender leaves and thyme sprigs to taste

Ingredients

1
2 cups of white wine
2
1/2 cup of water
3
4 tablespoons of butter
4
2 tablespoons of tomato extract
5
1 tablespoon of thyme
6
800g of veal cubes
7
600g of small onions
8
500g of baby carrots
9
1 clove of garlic minced
10
1 onion in slices
11
Salt and black pepper to taste
12
For decoration
13
Lavender leaves and thyme sprigs to taste

Directions

1
In a large skillet, sear the veal over high heat with 2 tablespoons of butter
2
Add the sliced onions, tomato extract, white wine, garlic, thyme, lavender, salt, and black pepper
3
Stir well
4
Simmer and cover
5
When boiling, reduce the heat and let it cook for 30 minutes
6
Cook the baby carrots in water and salt for 10 minutes or until tender
7
Do the same with the small onions
8
Melt an additional tablespoon of butter, add the cooked carrots, and sauté over medium heat for 2 minutes
9
Do the same with the cooked onions
10
Season the veal, top it with the cooked carrots and onions, and if desired, garnish with thyme sprigs and lavender leaves.