Description

Ingredients

• 🥩 500g veal (shoulder or shank), cut into cubes Original: 🥩 500g veal (shoulder or shank), cut into cubes
• 🧅 1 large onion, finely chopped Original: 🧅 1 large onion, finely chopped
• 🥕 2 carrots, diced Original: 🥕 2 carrots, diced
• 🧄 2 garlic cloves, minced Original: 🧄 2 garlic cloves, minced
• 🥔 2 potatoes, diced Original: 🥔 2 potatoes, diced
• 🌿 1 bay leaf Original: 🌿 1 bay leaf
• 🍚 1 tbsp rice (optional) Original: 🍚 1 tbsp rice (optional)
• 🛢️ 2 tbsp oil or butter dairy Original: 🛢️ 2 tbsp oil or butter
• 🧂 Salt and pepper, to taste Original: 🧂 Salt and pepper, to taste
• 💧 1.5L water or light beef broth Original: 💧 1.5L water or light beef broth
• 🌿 Fresh parsley for garnish

Preparation

• 🔥 In a large pot, heat oil and sauté chopped onion until translucent.
• 🥩 Add veal cubes and brown lightly on all sides.
• 🧄 Stir in garlic, carrots, and bay leaf. Cook for a few minutes.
• 💧 Pour in water or broth. Bring to a boil, then reduce heat and simmer for about 45 minutes.
• 🥔 Add potatoes (and rice if using) and cook for another 20–25 minutes, until everything is tender.
• 🧂 Season with salt and pepper. Remove bay leaf.
• 🌿 Serve hot, sprinkled with fresh parsley.

Total Time

Nutritional Value

Advice

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