Marinated Medallions
Recipe second for 4 people based on Veal.
Preparation:
Preparation: Peel and wash the vegetables and cut them into small pieces. Collect them in a bowl that can hold the meat by measure, add the bay leaf, rosemary, cloves and the meat, after having salted and peppered it. Pour in the wine and vinegar and leave the meat to marinate for at least an hour, covered with a sheet of plastic wrap, turning it from time to time. Heat the butter in a saucepan. Brown the meat on both sides, then pour in the liquid and the vegetables from the marinade and cook over a moderate heat for about 15 minutes. Serve immediately, with all or part of the cooking juices.
Ingredients:
Ingredients: 4 Medallions Of Veal 150 G Each - 2 Glasses Dry White Wine - 2 Tablespoons White Wine Vinegar - 2 Carrots - 1 Celery Stick - 1 Onion - 1 Bay Leaf - 1 Rosemary Sprig - 2 Cloves - 30 G Butter - Salt and pepper
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