Eye of round roast with olives
Instructions
Do heat half glass of olive oil and pancetta, cut into strips, place in Bowl and turn meat several times to get good flavor.
After 1/4 of an hour add the olives and broth, cover and cook for about an hour.
Shortly before the end pepper and two tablespoons of cream.
Cut the roast into slices and nappatele with the cooking.
Ingredients and dosing for 4 persons
- 800 g of topside veal
- 12 pitted green olives
- 25 g of greasy bacon
- 25 g of lean bacon
- 1 cup of broth
- Olive oil
- Cream
- Salt
- Pepper