1 kg. Veal schnitcels or 6 large
pieces
3 tbspns flour
oil, bay leaves
onions, garlic
300ml beef stock
salt, pepper
How to prepare:
Roll each schnitcel in flour
them fry in hot oil on both sides. Move them in
fireproof pot spred before with butter. Heat the
remaining oil and fry the onion and the garlic until
soft. Add flour and gradually the beef stock stirring
constantly until tickened. Spread the sauce over the
schnitcels add salt and black pepper and cover the pot.
Heat the oven and bake them for 1-2 hours. Serve them
with mashed potato or garden salad.
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