750 g of veal cut into cubes
12 white onions
100 g of pancetta cut into small squares
1 tablespoon of tomato paste
3 tablespoons of fat
3 tablespoons of wheat flour
4 tablespoons of cognac
1 bunch of fresh parsley
red wine
salt and pepper to taste
750 g of veal cut into cubes
12 white onions
100 g of pancetta cut into small squares
1 tablespoon of tomato paste
3 tablespoons of fat
3 tablespoons of wheat flour
4 tablespoons of cognac
1 bunch of fresh parsley
red wine
salt and pepper to taste
Brown the veal, onions, and pancetta in fat
Dust with wheat flour and mix very well
Add the cognac and ignite
After the flame goes out, add hot red wine, enough to cover the meat
Add tomato paste and fresh parsley, tied
Season to taste and simmer slowly for 1 hour and a half
Remove the bunch of fresh parsley and serve very warm
Serve with red wine.
