1 and 1/2 pounds of veal (or rump or shank)
100g of lean ham and cooked
2 cloves of garlic
butter
1 carrot
1 onion, cut into quarters
2 stalks of celery
salt
black pepper
2-3 cloves of allspice
beef broth
2 tablespoons (of soup) of cornstarch
a pinch of paprika
capers
olives
1 tablespoon (of soup) of heavy cream
1 and 1/2 pounds of veal (or rump or shank)
100g of lean ham and cooked
2 cloves of garlic
butter
1 carrot
1 onion, cut into quarters
2 stalks of celery
salt
black pepper
2-3 cloves of allspice
beef broth
2 tablespoons (of soup) of cornstarch
a pinch of paprika
capers
olives
1 tablespoon (of soup) of heavy cream
Rub the meat with a bit of butter and crushed garlic
Cover it with slices of ham and place in a casserole dish with carrot, onion, celery, salt, black pepper, allspice, and a little beef broth
Close the pan, placing between it and the lid a greased paper towel
Bake in a medium oven for about two hours and a half, occasionally adding a bit of beef broth if needed
When the meat is tender, remove the sauce from the pan and thicken it with cornstarch dissolved in cold water or broth, stirring over low heat until thickened
Add heavy cream, paprika, chopped capers and olives
Cut the meat into thin slices, arrange it again as a filet mignon, cover it with the sauce and bake for another 10 minutes
