You need: 1. Veal (preferably MOLOCHNAJA) 2. Onion. 3. Parsley root. 4. Carrots. 5. The Dijon mustard. 6. Garlic. 7. Tomato. 8. Thyme. 9. Pepper pepperoni. 10. The Apple green. 11. Greens. 12. Spices. 13. Olive oil.

Take veal, wash, dry, sprinkle with salt and generously pepper.

Heat the olive oil and sauté the beef until crisp.

Put the veal in a casserole, the oil, on which it was roasted, pour back the same. Generously daubed with Dijon mustard and put it to stew on low heat. Put in patch a couple of sprigs of thyme.

While the meat cooked, make a sauce for stewing. Onions finely chop, fry. Finely chop the carrots and onions to it. Parsley root is prepared the same fate. Tomato to the pan. Fry ten minutes and the finale - chili pepper.

All this beauty added to the meat, let them stew infused with the flavors.

The big green Apple cut into slices remove seeds. Added in patch Apple. Now we have a sauce in which to stew the meat. Mustard slowly will drain the apples to give the juice, all mixed and this beauty will permeate the meat. From the beginning of extinguishing an hour passes, we add one large Apple, which is a side dish to meat. Let it cook gently for another fifteen minutes, but that Apple has not turned to mush and soaked with juices and became a bit bland. All ready. Spread on a dish, generously pour the sauce from the patches and put the apples. BON APPETIT.