Ingredients:
1.5 kg veal
3 cloves garlic
2 bay-leaves
300 ml white wine
1 tomato
1 onion
Pepper (grinded)
10 grains pepper
Salt
Oregano

Preparation and serving:
Rum the meat with a mix of salt, pepper and oregano. Roast in a pre-heated pot until it turns goldbrown on each side. Add the rest of the ingredients (tomato and onion not chopped), close the pot and leame to simmer until the meat softens. Cut in 1 cm. thick slices and serve with boiled or fried potatoes and horse-radish sauce as a side dish.

Photo author: Robert Kindermann
License: Creative Commons Attribution ShareAlike 2.5 License

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