Veal muscle in fine sauce

Preparation steps

• Wash the veal, dry it with a paper towel, cut it into the desired finger-thick pieces
• Finely chop the onion and garlic, carrots into rings and mix everything well in a deep bowl, add champignons, tomato puree, ground pepper, flour, spices and oil and mix everything well.
• Divide the meat into two parts, take a pot where you will cook the meat and oil it a little. Arrange the first half of the meat, then put the whole mixture with onions on top and finally pour the other half of the meat with 100 ml of water.
• Put the pot on the hob and when it boils, reduce the heat to the lowest temperature and cook for about 3 hours. The meat is cooked in a covered pot. Serve with the side dish, preferably with rice