Ingrediënten
- Veal "Shalabaya: from the veal thigh"1 kg
Mosterd1 tablespoon- A little soy sauce1 tablespoon
- One lemon1 piece
Zwarte peper1 teaspoon
Nootmuskaat1 pinch- Whole black pepper1 teaspoon
- 1/2 cup vinegar0.5 cup
Water1 liter- Oil for frying1 cup
- One carrot1 piece
- Onion for the broth1 piece
- 2 cups sliced mushrooms2 cup
- 2 tablespoons flour2 tablespoon
- One small onion1 piece
- One small spoon of butter1 teaspoon
Stappen
- 1
Prepare the meat and insert the peppercorns into it using a skewer. Then squeeze the lemon over it and rub it in. Now coat it all with mustard and sprinkle soy sauce with ground black pepper and grated nutmeg. Marinate for 12 hours in the refrigerator.
recipe.minutes - 2
After marinating, prepare a non-stick pot and heat a cup of corn oil in it, then start browning the meat on all sides. Continue cooking in the same pot but discard the excess oil, then add boiling water until it reaches halfway up the meat. Add the onion, carrot, and whole black pepper and let it simmer on low heat for 4 hours. Use a knife to check for doneness; it should not need salting. Note: Check it occasionally and add a little water whenever it reduces.
recipe.minutesBenodigde hulpmiddelen:🍳Non-stick pot - 3
Once cooked, prepare the sauce by finely chopping the onion and sautéing it in butter until softened, then add the mushrooms and sauté them. After that, add the flour, stir it, and start pouring in two cups of the meat broth. Stir and check for salt and flavor. You may add a little soy sauce and a squeeze of lemon and black pepper to taste. Now return the sauce to the meat pot and let them simmer for 30 minutes until ready.
recipe.minutes
Voedingsfeiten
Mosterdper 100gZwarte peperper 100gNootmuskaatper 100gWaterper 100g* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.