Veal Marengo Style

Cut the meat into uniform pieces and fry them in oil with the shallot. Add the soup and simmer on medium heat for 15 minutes. Add the mushrooms cut into large pieces, season with salt and pepper and continue cooking over medium heat with the lid closed.

When the meat is cooked, take it out and keep it warm. Extinguish the sauce with white wine, add the paradeis pulp, stir well and scrape all the cooking residues from the bottom of the pot. Cook for 10 minutes at low temperature.

Pour the sauce over the meat pieces and serve hot with long grain rice.

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