Recipes Veal Stew in Pastry
Veal Stew in Pastry
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Dutch oven
- Skillet
- Saucepan
- Wooden spoon
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Rolling pin
- Baking sheet
- Pastry brush
- Oven
- Stove
- Plate
- Colander
Ingredients
- 1 onions
- 1 carrots
- 1 1/2 potatoes
- 1 sweet potatoes
- 1/2 tbsp butter, unsalted
- 1/2 tbsp olive oil
- 1 sprig rosemary, fresh
- 500 g veal cubes for stewing
- 2 tsp Dijon mustard
- 3/4 cup beef broth
- 1 pinch salt
- ground pepper to taste
- 2 tbsp chives, fresh
- 200 g puff pastry dough
- 1 tbsp white flour (all purpose)
- 1 eggs size large
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