Malzemeler
- Veal "Shalabaya: from the veal thigh"1 kg
Hardal1 tablespoon- A little soy sauce1 tablespoon
- One lemon1 piece
Karabiber1 teaspoon
Muskat cevizi1 pinch- Whole black pepper1 teaspoon
- 1/2 cup vinegar0.5 cup
Su1 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
Adımlar
- 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.
720 dk - 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.
240 dkGerekli Aletler:🍳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.
30 dk
Besin Değerleri
Hardal100g içinKarabiber100g içinMuskat cevizi100g içinSu100g için* Besin değerleri yaklaşık değerlerdir ve hesaplama; malzeme türü, yetiştirme, depolama ve pişirme yöntemlerinden etkilenebilir.