Eye of round red wine vinegar
Instructions
Cut into cubes and scraped carrots washed, sliced onions and fry them in a pan at the bottom often oval with the oil and butter.
Add the eye of round and let it Brown so it browned on all sides.
Sprinkle with vinegar, add crumbled bouillon and cook over low heat for 2 hours.
During cooking turn meat several times and, if necessary, add with a few tablespoons of boiling water.
Remove the meat from the Pan, place it between two plates and keep it warm.
Puree the cooking, add the cream, stir, then replace over heat the sauce and lay back the meat, Cook for 10 minutes.
Serve the sliced eye of round and veiled by sauce.
Ingredients and dosing for 6 persons
- 1000 g of topside veal
- 1 glass of red wine vinegar
- 3 carrots
- 1 onion
- 1 nut for stock
- 100 G = = Cream
- 1 tablespoon of olive oil
- 20 g of butter
- Salt
- Pepper