Description
This simple but delicious dish, inspired by the cuisine of the Swiss and French Alps.
Ingredients
-
Veal
500 g
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Cream
300 ml
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Dry white wine
1 cup
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Flour
3 Tbsp
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Bread
1 piece
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Butter
2 Tbsp
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Olive oil
3 Tbsp
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Parsley
1 coup
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Garlic
3 tooth
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Nutmeg
-
Seasoning
0.5 tsp
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Allspice
6 piece
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Salt
Cooking
This site already has a recipe for "Cool" http://www.povarenok .ru/recipes/show/458 54/ from Pickle Mayonnaise. I represent to your attention the cool meat in a wine butter sauce. Meat thoroughly washed, dried, cut into small pieces (like beef Stroganoff). Be breaded in flour. The excess flour to shake.
Brown the meat in olive oil for about 5 - 7 minutes. Then pour 150 ml wine and simmer under cover for 20 – 25 minutes.
Season with salt and pepper, add the provençal blend of herbs and ground nutmeg.
Pour the cream (you can substitute fat sour cream). Stir and let stew 3 to 4 minutes.
Finely chop parsley and garlic
Add to the meat. Leave for another 3 - 4 minutes. At this stage of cooking meat successfully completed.
Rest a while and to discharge cut bread.
Slices of bread fry in butter until Golden brown.
Turn on the oven. The bottom of the ceramic form, upload the resulting toast. Wetted the remaining white wine and...
... and top, generously, spread the meat with the sauce. Put in preheated oven for 15 - 20 minutes. Our cool ready.
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