Magatello With Red Wine Vinegar

Preparation:

Preparation: Cut the scraped and washed carrots into cubes, slice the onions and fry them in a thick-bottomed oval saucepan with the oil and butter. Add the magatello and let it brown so that it takes on color on all sides. Wet it with the vinegar, add the crumbled stock cube and cook over low heat for 2 hours. During cooking, turn the meat several times and, if necessary, sprinkle it with a few spoonfuls of boiling water. Remove the meat from the pan, place it between two plates and keep warm. Blend the cooking liquid, add the cream, mix, then put the sauce back on the heat and place the meat back on it, cook for another 10 minutes. Serve the magatello sliced and veiled with sauce.