Veal with Mushrooms and Carrots

Ingredients:

• 2lb-2.5lb of veal meat
• 0.5lb of mushrooms
• 4-5 cucumbers pickled in salt
• 2 carrots
• 2 tbsp of flour
• 1 tbsp of tomato paste
• 1 1/2 cups of hot water
• 1/2 cup of dry red wine
• About 20 black peppercorns
• 2-3 tablespoons of oil
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients: any part of veal will work, the one which you can slice into schnitzels:

   

2. Clean meat, remove all connectivity tissue, slice veal into schnitzels about 1/2 inch thick and tenderize them with meat tenderiser:

   

3. Warm up deep frying pan with 2-3 tablespoons of oil over moderate-high heat, fry each tenderized piece of veal from both sides until lightly colored:

   

4. Move ready pieces of meat to a plate and salt each from both sides:

   

5. Repeat for all pieces of meat:

   

6. Once meat is fried, peel all carrots and slice them in stripes, add them to the pan where meat was frying before and fry for 5-8 minutes, stir from time to time:

   

7. Peel and slice mushrooms, add them to the same pan where carrots are, fry mushrooms together with carrots until mushrooms juices are evaporated, stir:

   

8. Reduce heat to low, then add flour in:

   

9. And add about 1.5 cups of hot water, keep stirring until flour and water are incorporated:

   

10. Then add tomato paste and mix:

    

11. Add black pepper corns:

    

12. Pour wine in and cook sauce simmering for about 5 mins more:

    

13. Move fried veal pieces back to the pan, cover pan with a lid and cook meat in sauce until it gains desired tenderness:

    

14. Once meat is ready, dice pickled cucumbers and add them to the pot:

    

15. Simmer for 5 more minutes, then veal with mushrooms and carrots in red wine sauce is ready. Serve it poured with sauce with your choice of a side dish for a dinner: