Veal tendrons with leeks
20
45
4
No
Ingredients
- 4 tendrons of veal slices
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 onion
- 80 ml (5 tablespoons) of raisins
- 1 lemon
- 1 broth cube
- 100 ml (6 tablespoons) of white wine
- Salt and pepper
- Garnished herbs bouqet
Preparation
Side-by-side mode
- Flour veal tendrons and roast in a fry pan. Remove and replace by minced onion. Fry onion.
- Pour white wine and bring to a boil.
- Set back veal tendrons in the fry pan. Add broth cube, a glass of water, spices and garnished bouquet. Afterward, add sliced leeks, raisins and lemon (sliced into slices).
- Simmer for about 45 minutes.
