Peceto of veal with mushrooms

The recipe for peceto with mushrooms is an excellent dish to taste at dinner time and always accompanied by some simple and tasty garnish such as vegetable salads, legume puree or a source of potatoes with baked onions.


11/2 kilo of peceto (beef)
4 cloves of garlic
3 onions
Carrots 3
200 grams of mushrooms
2 sprigs of rosemary or thyme
3 tablespoons dressing (mustard)
200 cc of good red wine
250 cc of meat broth
6 tablespoons olive oil
Salt and ground pepper, to taste


Season the meat with salt, pepper and spread it with the dressing (mustard) and reserve. In addition, in a source mix the red wine with the meat broth and add the carrots cut into thick slices, the thyme or rosemary, the cut garlic, and the onions cut into pieces and place the meat in this preparation to marinate for several hours , in the refrigerator. Then remove and drain the fish and seal on both sides on a hot griddle or grill.

Cut the mushrooms into slices and brown them in a pot with the olive oil and pour the marinade into a deep pot and bring it to a boil. Add the meat, mushrooms and cook over moderate heat for 40 minutes. When the meat is cooked, cut it into slices and arrange them on a tray, drizzled with a few tablespoons of the sauce and serve this delicious meal with your chosen garnish.

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