Veal in sauce

Flour the veal cubes with whole wheat flour and mark them in a casserole. As soon as they are marked, remove them and sprinkle cinnamon to taste all over the meat.

In the same casserole, add 3 cloves of garlic and a chopped onion and poach. Add a diced carrot and poach. When all the vegetables are cooked, add the meat, the spices (fresh parsley) and either 1 glass of red wine or half a glass of wine mixed with half a glass of brandy/cognac/vermouth. Let the alcohol evaporate over high heat.

When the alcohol has evaporated, add beef broth or water until the stew is almost covered. Season with salt and pepper, cover and cook over medium-low heat for one hour (or until the veal is tender and melts in the mouth 🤤). Check the salt and correct if necessary. AND ENJOY!