(for 4 people)
- 1 Kg of veal stretches
- 2 peeled tomatoes
- 1 carrot
- 2 shallots
- 2 cloves of garlic
- 150 g fresh button mushrooms
- 1 tablespoon tomato paste
- 2 glasses of dry white wine (Côtes du Rhône white type)
- 1 tablespoon olive oil
- 1 bouquet garni (parsley, thyme, bay leaf)
- salt, pepper
Operating mode :
Cut the meat into pieces. Peel and wash the vegetables.
In a casserole dish, heat 25 g of butter and oil. Sauté the meat pieces in it for 5 minutes.
Remove the meat and replace it with the minced shallots and sliced carrots. Brown and then put back the meat, bouquet garni, tomato paste, tomatoes and garlic.
Drizzle with white wine and a glass of water. Season with salt, pepper and simmer over low heat.
Wash and slice the mushrooms, and add them to the casserole after 1 hour and 15 minutes of cooking (let it cook for another 15 minutes).