Ingredients (4 people)
- Basil to taste
- Carrots 2
- Celery 1
- Cointreau to taste
- Flour to taste
- Onion 1
- Peas 7 oz.
- Veal 1.1 lbs
Preparation
Finely chop the onion, celery, carrots and fry in a pan until golden.
Flour the veal stew meat, remove the excess flour and place in saucepan.
Bake until it is nicely browned and then deglaze with a hint of Cointreau.
Pour the Pomì chopped tomatoes and let cook for about 15 minutes.
Finally add the peas and finish cooking for another 10-15 minutes.