Veal ragout - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Veal ragout. Meats, Vegetables, Hot
Ingredients
- Chuck 1.0 kg
- Table salt 10.0 g
- Ground black pepper 0.5 g
- High oleic oil 0.15 l
- Garlic, bulb 0.9 ud
- Onion 0.1 kg
- Carrots 0.025 kg
- Red wine 0.05 l
- White stock 0.5 l
- Tomato sauce 0.15 l
- Creamed corn 0.017 kg
- Carrots 0.125 kg
- Sliced mushroom, can 0.1 kg
- Frozen peas 0.1 kg
- Bell pepper 0.05 kg
- Potatoes 0.35 kg
- Table salt 3.75 g
- Sugar 0.003 kg
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