Veal ragout with mustard and mixed vegetables on sticks - Gastronomía Vasca: Escuela de Hostelería L

Name: Veal ragout with mustard and mixed vegetables on sticks - Gastronomía Vasca: Escuela de Hostelería L
Ingredients: Chuck 1.214 kg; Table salt 5.357 g; Ground black pepper 3.571 g; Sunflower oil 0.071 l; Onion 0.143 kg; Garlic, bulb 0.857 ud; Natural mushrooms 0.25 kg; Plain flour 0.0 kg; White wine 0.071 l; Dijon mustard 1.786 g; Brown stock 1.5 l; Mixed vegetables sticks 5.0 ud

sutondo.hostelerialeioa.net

Recipe: Veal ragout with mustard and mixed vegetables on sticks. Meats, Hot

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Ingredients

Chuck 1.214 kg
Table salt 5.357 g
Ground black pepper 3.571 g
Sunflower oil 0.071 l
Onion 0.143 kg
Garlic, bulb 0.857 ud
Natural mushrooms 0.25 kg
Plain flour 0.0 kg
White wine 0.071 l
Dijon mustard 1.786 g
Brown stock 1.5 l
Mixed vegetables sticks 5.0 ud

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