Recipe of Veal with vegetables

Ingredients

• 400 g lean veal
• 200 g champignons
• 2 carrots
• 1/4 Chinese cabbage or cabbage
• Sal
• Ground pepper
• Gluten-free red wine (AIP) or soy sauce
• 1 clove garlic
• Extra virgin olive oil

Directions

1. 1

   Put a drizzle of olive oil in a pan and add the minced garlic clove. Heat over low heat so that the garlic does not burn. Brown the garlic.

2. 2

   We are cutting the vegetables. The mushrooms in slices, the carrot in thin sticks and the cabbage in small pieces.

3. 3

   Add the sliced mushrooms to the pan. We lower the heat and let them darken.

4. 4

   In the meantime, cut the veal into medium cubes. My veal already came in steaks.

5. 5

   Add the carrot and a splash of red wine or soy sauce to the pan. Cook for a few minutes until the carrot starts to be soft.

6. 6

   Add the veal and stir well so that it is impregnated with the vegetable broth and the wine or soy sauce.

7. 7

   Add the cabbage and stir again. Season with salt and pepper to taste.

8. 8

   Cover the pan to make it easier for the vegetables to cook with their own steam. We stir from time to time.

9. 9

   Remove when we see that the cabbage is tender but still crisp (or depending on how you like the point of the cabbage). We serve.