800 g of veal
50 g of butter or margarine
2 spoons (tablespoon) of olive oil
2 spoons of pickled peppers, crushed
1 cup of white wine
100 g of heavy cream
grapefruit juice
salt
pepper
800 g of veal
50 g of butter or margarine
2 spoons (tablespoon) of olive oil
2 spoons of pickled peppers, crushed
1 cup of white wine
100 g of heavy cream
grapefruit juice
salt
pepper
Cut the veal into regular cubes
Heat the butter and olive oil in a pan and cook the veal with the pickles
Season with salt, pepper, and add white wine and cream
Let it simmer on low heat, covered, for 1 hour and 30 minutes
Adjust the seasoning if necessary with flavor and add grapefruit juice
Serve with Brazilian-style rice.
