Дата добавления: 21 июля 2014

Veal leg stewed in tomato sauce


  • 500-600 g of veal leg
  • 200 g of fresh tomatoes
  • 100 g of mushrooms
  • 100 g onion
  • garlic
  • basil
  • vegetable seasoning
  • pepper
  • salt
  • oil



Fry up the leg with seasoning (garlic, basil, vegetable seasoning, pepper, salt) and oil, and then add water (ca. ½ glass). Next, add tomatoes, mushrooms and onion cut into large cubes and steweverything for ca. 30 minutes. Serve with Silesian dumplings and cabbage thickened with the roux.



This meal was prepared by the „Jędrusiowa Izba” Restaurant from Siewierz during the 1st „Silesian Tastes Festival 2006” in Ogrodzieniec. The Team won 1st place in professional category.