Veal Marengo

Ingredients:

• 0,5 kg veal spatula
• 2 tablespoons of tomato  puree
• 2 tablespoons of flour
• 3 onions shallot onion
• 1 big carrot
• ½ glass of white dry wine
• ½ glass of water
• 1 bunch thyme (or dried)
• olive oil
• sunflower oil
• 1 tablespoons of butter
• 1 bay leaf
• salt, pepper

1. Clean meat and beat with wooden hammer. Dice meat in to 1 cm dices.
2. Sprinkle the meat with salt and pepper.
3. Pour olive and sunflower oil into a frying pan. When they get hot add butter and wait until it starts foaming.
4. Put the meat into the frying pan. Fry each side until it turns gold.
5. Dice carrot and onion and add into the pan.
6. Sprinkle with flour to make sauce denser. Add tomato puree, thyme and mix.
7. Pour wine and water. Bring to boil and stew in a pressure cooker app. 20 min. or in a normal pan for app. 50 min. or longer. Use a special pad so it won`t  burn. Mix and check if meat is soft occasionally. Add water if necessary.
8. Serve with rice.