Fricando veal

1,25 kg beef (rump)

200 ml beef broth

150 g lard

100 ml white wine

80 g pork fat

pepper, salt

Grind the meat, removing all the vessels and tendons, wipe dry, RUB with pepper and salt, then lard lard and put on a greased baking sheet, pour the wine, bake in a preheated medium temperature oven for about an hour and a half until Browning.

Meat broth is added to the pan, if formed when baking juice is not enough.

Ready fricando veal is cut into slices and served with vegetables.