Veal ragout with mustard and potatoes - Gastronomía Vasca: Escuela de Hostelería Leioa

Name: Veal ragout with mustard and potatoes - Gastronomía Vasca: Escuela de Hostelería Leioa
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 1.286 ud; Natural mushrooms 0.286 kg; White wine 0.071 l; Dijon mustard 3.839 g; Brown stock 1.5 l; Spanish style cut French fries 5.0 ud

www.gastronomiavasca.net

Recipe: Veal ragout with mustard and potatoes. 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 1.286 ud
Natural mushrooms 0.286 kg
White wine 0.071 l
Dijon mustard 3.839 g
Brown stock 1.5 l
Spanish style cut French fries 5.0 ud

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Veal ragout with mustard and potatoes - Gastronomía Vasca: Escuela de Hostelería Leioa

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