2 tablespoons of olive oil
1.75 kg of veal
1 large onion, chopped
2 carrots, peeled and grated
2 stalks of celery, chopped
2 cloves of garlic, minced
60 g of anchovies
1 can of tuna
1 cup of dry white wine
2 sprigs of parsley
2 bay leaves
salt and pepper to taste
1 cup of mayonnaise
lemon juice to taste
2 tablespoons of olive oil
1.75 kg of veal
1 large onion, chopped
2 carrots, peeled and grated
2 stalks of celery, chopped
2 cloves of garlic, minced
60 g of anchovies
1 can of tuna
1 cup of dry white wine
2 sprigs of parsley
2 bay leaves
salt and pepper to taste
1 cup of mayonnaise
lemon juice to taste
Heat the olive oil in a large saucepan with a lid that fits tightly
Add the veal and brown it lightly on all sides
Add the onion, carrot, celery, garlic, anchovies, tuna, wine, parsley, bay leaves, salt, and pepper
Cover the saucepan and cook slowly for 2 hours
Remove the veal from the saucepan and let it cool
Refrigerate the veal
Reduce the sauce that remains in the saucepan until it's halved
Strain the sauce through a liquidizer or sieve
Refrigerate the sauce
Once chilled, add the mayonnaise
Taste and adjust with lemon juice as needed
Slice the veal into thin strips and cover with the sauce
Garnish with capers, if desired.
