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Mama's Cooking 4_3
Veal stew with shallots, zucchini and coarse mustard
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Ingredients
Directions
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Sprinkle the meat with salt and pepper. Heat the butter or the baking product and fry the meat on both sides until golden brown. Remove it from the pan.
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Fry the shallots in the frying fat. Sprinkle with flour, fry for another 2 minutes and add the wine and the fondue while stirring. Bring this sauce to the boil.
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Now switch to a low setting and add the bay leaves and the meat. Stew gently with the lid for 1 hour. Scoop occasionally.
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Add a dash of water or wine if the sauce is too thick. Add the zucchini, cooking cream and mustard and simmer for another 15 minutes. Remove the bay leaves before serving.
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This dish is very tasty with a stew of iceberg lettuce or turnip greens.
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Nutrition
440Calories
Sodium0% DV0g
Fat29% DV19g
Protein84% DV42g
Carbs5% DV16g
Fiber0% DV0g
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