Veal Casserole

Preparation:

Preparation: Dip 1000 g of veal shoulder slices in flour and cook them in a pan with butter. Season with salt and pepper and add 2 large sliced onions. When the onions are shiny and transparent, add 1 teaspoon of tomato puree dissolved in 1/2 glass of whisky. Arrange a handful of chopped fresh herbs (marjoram, rosemary, thyme, parsley, sage) in a pan and pour the meat with its sauce on top. Cook covered in a medium oven (120 degrees) for about 90 minutes. Serve hot.