Veal braised with wine, apples and cinnamon

500 g veal fillet

30 ml lemon juice

4 Apple

1 Bud carnations

1 glass red dry wine

1 glass water

1 tbsp. vegetable oil

1 tsp. brown soft sugar

1/2 tsp. ground cinnamon

black pepper, salt

Chop the meat into cubes of 3 cm, RUB with pepper and salt, in a frying pan with oil and fry until Browning.

Apples peel, remove seeds, cut into slices.

Put the meat in a pan, put to him the apples, pour the boiling water in which sugar is dissolved, bring all to a boil, pour in the wine, add cloves, cinnamon, put out 15-20 minutes over moderate heat.

When the meat are cooked, remove the pan from the heat and leave the dish that it was drawn.

Served veal braised with wine, apples and cinnamon, with a side dish of rice or mashed potatoes.