Nando Silvestre

Veal in MUSHROOM sauce

450 grams of beef Flour, 200 grams of dry MOIXERNONS, an onion, a carrot and a tomato, salt, pepper and oil, a glass of white wine and a handful of almonds
Flour and fry veal cutlets in a pan. When  brown remove pan from heat.  Soak MOIXERNONS in water overnight. Sauté onion and thinly sliced ​​carrots in olive oil with bay leaf and thyme.  When they are browned add chopped tomatoes and continue sautéing.  Add salt,  pepper, and white wine and simmer for ten minutes.  Chop the almonds add to the sauce.  Add this sauce to the pan with the browned veal along with a little water. Simmer together for ten minutes on low heat.  Pass sauce through a food mill and return to the pan. Add the drained MOIXERNONS to the sauce and continue simmering for sixty minutes and serve.
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