Ragout of veal (with mushrooms)...

Ingredients:

• fillet of beef - 800 gr.
• mushrooms - 300 gr.
• chicken broth - 1 l
• white wine (dry) - 1 stack.
• onions - to taste
• bouquet Garni - 1 PC.
• wheat flour - 1 Dec. L.
• olive oil - 5 tbsp
• salt - to taste
• black pepper (ground) - to taste
• garlic - 1 tooth.
• parsley - 8 sprigs

Preparation:

1. Cut the meat into pieces of medium size, by deleting all before the film.
2. Chop spring onions.
3. Heat 3 tbsp olive oil in a saucepan with a thick bottom, put the onion and the pieces of veal.
4. Sauté over high heat, stirring frequently, 10 min.
5. Then sprinkle with flour, stir, reduce heat and cook for another 3-5 min.
6. Pour in the broth and white wine, add the bouquet Garni and leave to stew on low heat under the lid, about 1.5 hours.
7. Meanwhile prepare the mushrooms: wipe them with a cloth and cut into thick slices.
8. In a clean skillet, heat the remaining olive oil, put the mushrooms and over high heat saute, stirring occasionally, until Golden brown, about 5 min.
9. Put the mushrooms in a saucepan with meat, add salt, pepper, reduce heat to low and simmer another 30 min.
10. Before serving, sprinkle the meat with chopped garlic and parsley.

Bon appetit!