Green pepper stew
Instructions
Cut the slices of meat into small pieces by the same amount.
To skim the butter, then add the meat and cook over lively heat for 3 minutes.
Add the cognac, then it becomes inflamed by moving the Pan and tilting it slightly.
When the flames were extinguished, combine the cream, pepper and salt.
Stir and cook for another 3 minutes.
Ingredients and dosing for 4 persons
- 600 g of veal fillet in high finger slices
- 20 g of butter
- 4 tablespoons of cognac
- 100 G = = Cream
- 4 teaspoons of green pepper in grains
- Salt