How to make bizarre stew, a recipe based on veal breast and lard to be cooked in a pan through the few and simple steps described for an excellent final result.

Ingredients for 4 people

- 800 g veal breast

- 50 g of lard

- 2 sage leaves

- 1 sprig of rosemary

- 1 clove of garlic

- 1 tablespoon of flour

- 30 g of butter

- 1 cup of broth, also of nut

- 1 glass of dry white wine

- salt and pepper

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Preparation of the bizarre stew

Wash and dry the piece of meat, cut the lard into strips to pass in the salt and pepper before placing them around the veal breast following the direction of its fibers.

Salt and pepper the meat on the outside, then tie it with kitchen string to keep it in shape and put it in a pan with two glasses of water, sage, rosemary and garlic.

Cover the pan with a lid and cook over a moderate flame, waiting for the water to evaporate completely.

Once this is done, distribute the flour on the meat and add the butter, then sauté over high heat, pour the broth, wine and cook over medium heat for about ninety minutes, making the cooking juicer narrow.

Cut the meat into thick enough slices, to be placed, slightly overlapping, on a heated prepared serving plate, and to be covered with the cooking base passed through a fine mesh sieve.