Txakolí veal lonchitas
for 4 people
4 people
800 g of Redondo de veal
1 large onion
1 glass of txakolí
200 g of mushrooms
Olive oil
1 teaspoon of flour
Chopped parsley
Salt
Pepper
Garrons: cooked pasta
Cut the meat into fillets and splash them.
Heat the oil in a pan.Fry the meat over live heat, in shifts, and serve the steaks already made.
Put the very fine chopped onion into the pan and wait for it to brown.At that time add the clean, washed and cut mushrooms.Play them and put them on a living fire until they begin to brown.
Add the flour and mix well, pour the txakolí and let it cook for a few minutes.When it breaks to boil add the meat.
Heat and serve the dish sprinkling it with parsley and accompanied by cooked pasta.
Special dish recommended for consumption by obese, diabetic and hypertensive people.They must consume it sporadically people with cholesterol problems and renal failure.
