VEAL STEW WITH POTATOES

VEAL STEW WITH POTATOES
spezzatino di vitello con patate

3 1/2 tbsp. (50 g) unsalted butter
2 tbsp. (30 ml) excess-virgin olive oil
1 carrot, thinly sliced
1 onion, thinly sliced
1/2 cup as well as 2 tsp. (60 g) all-rationale
flour
1 3/4 pounds. (800 g) lean veal, cubed
1/2 cup (100 ml) white wine
2 3/4 oz. (80 g) tomato sauce
Salt and recently flooring black pepper
to flavor
4 potatoes, lower into chunk-dimensions areas

Warmth the butter and olive oil inside a weighty pot about medium. Sauté
the carrot and onion until finally gentle.
Flippantly flour the veal, insert it to the pot, and cook for a number of min-
utes. Increase the white wine, tomato sauce (which you can dilute
with a minor water, if you desire), salt, and pepper. Any time the liquid
contains minimal through 50 %, incorporate the potatoes. Protect with water and
simmer, figured out, for 45 to 50 minutes, till the meat and
potatoes are delicate.