Veal stew with shallots, zucchini and coarse mustard

Name: veal stew with shallots, zucchini and coarse mustard
Total time: 30 min
Yield: 4
Ingredients: 600 gram veal steak; 50 gram butter; 50 gram liquid baking product; 6 shallot; 40 gram flour; 300 milliliters White wine; 1 little pot veal stock; 2 laurel leaf; 1 zucchini; 100 milliliters cooking cream; 2 tablespoon mustard

Ingredients

Directions

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.
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.
Now switch to a low setting and add the bay leaves and the meat. Stew gently with the lid for 1 hour. Scoop occasionally.
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.
This dish is very tasty with a stew of iceberg lettuce or turnip greens.