Filter
Reset
Sort ByRelevance
Mama's Cooking 4_3
Veal stew with shallots, zucchini and coarse mustard
Share
Tweet
Pin
Whatsapp
Print
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.
-
40 minMain dishpotatoes, butter, Provencal lean bacon strips, Red onions, cut endive, wholemeal rusks,potato-endive dish of ilona -
10 minMain dishbasmati rice, pak choi, cod fillet, fresh ginger, Red pepper, soy sauce, Japanese rice vinegar, White wine vinegar, lime, spring / forest onion,fish and papillotte with ginger -
15 minMain dishRed onion, traditional olive oil, skinny beef sauces, Turkish bread, Cherry tomatoes, Mozzarella, pizzassimo (tomato sauce), arugula,pizza with sausage -
40 minMain dishzucchini, frozen cod fillet, lemon, garlic, dried tarragon, traditional olive oil, rice,casserole with cod and zucchini
Nutrition
440Calories
Sodium0% DV0g
Fat29% DV19g
Protein84% DV42g
Carbs5% DV16g
Fiber0% DV0g
Loved it