Stew "in Bulgarian" Veal

1 kg flesh beef or veal

250-300 g carrots

250 g green beans

250 ml dry red wine

50 g butter
Which oil to choose? we'll show

8 peas black pepper

2-3 potato tuber

2 onions

1 Art. l. flour

bay leaves

ground black pepper

vegetable fat

salt

Slice the veal slices with walnut.

Fry in a dry frying pan until golden brown flour.

Finely chop the onion, fry it for 3 tbsp vegetable oil until golden brown.

Add to the onions veal and fry over high heat, stirring constantly, reduce heat, add salt, add half the wine, pepper, cover and simmer for 45 minutes over low heat.

Beans cut into pieces of 3 cm long, boil until half cooked in boiling salted water with the addition? tsp soda.

Purified carrots boil until cooked completely.

Potatoes cut the same as veal slices, boil until tender in salted water.

In the chilled flour add 0.5 cups of water, rubbing, not to get lumps.

In a frying pan with meat pour flour mixture, stir, add pepper and bay leaf, simmer on low heat until thick sauce, add the rest of the wine and simmer for another 5 minutes.

In a pan with hot potatoes add butter, carrots, cut into small pieces and beans, mix gently, add the vegetable mixture to the meat.

Simmer stew "in Bulgarian" veal for 10 minutes.

Before serving, decorate stew "in Bulgarian" Veal greens.